Serves 4
Directions
- 1Stir together the breadcrumbs and milk in a large bowl and let sit for 2-3 minutes until absorbed.
- 2Add the beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes to the bowl and gently mix by hand until just combined.
- 3Roll the mixture into small meatballs, about 3/4 to 1 inch each.
- 4Heat 1 tbsp olive oil in a large, wide skillet over medium heat and cook meatballs in a single layer for 3-4 minutes per side until browned, then set aside.
- 5Add pasta, chicken broth, and vodka sauce to the skillet. Cover and simmer for 10-12 minutes until pasta is al dente, stirring occasionally.
- 6Mix in the browned meatballs and simmer for a few minutes until they reach 160°F in the center. Top with mozzarella and parsley, cover, and let the cheese melt.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup italian-seasoned breadcrumbs
- 1/3 cup whole milk
- 1/3 cup parmesan, finely grated
- 1 large egg
- 2 garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried parsley
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 3 to 3 1/2 cup chicken broth
- 2 cup vodka sauce
- 1 lb pasta
- 3/4 cup shredded mozzarella cheese
- 1 tbsp fresh parsley, chopped
Equipment
large bowlskillet
Tips
- Skip the first 3 steps if you want to use premade meatballs.
- If the pan looks dry while the pasta simmers, add a splash more broth.
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