Turkey Meatballs In Vodka SauceBaked Goods
A delicious new take on an iconic Sunday dinner dish.
Recipe by Pro Basketball Player and Registered Dietitian Briana Butler
- 2 pounds ground turkey
- 1 egg
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1 tablespoon italian seasoning
- 1 teaspoon dried fennel seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄8 teaspoon ground black pepper
- 1⁄2 tablespoon salted butter
- 1 chopped shallot
- 4 cloves minced garlic
- 6 ounces tomato paste
- 1⁄2 cup vodka
- 1 3⁄4 pounds San Marzano peeled tomatoes
- 1 1⁄2 cups milk, 2% fat
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 cup chopped fresh basil
- Preheat the oven to 400F.
- In a large bowl, combine turkey, egg, one teaspoon of olive oil, salt and spices in a bowl, and mix well.
- Form 15–16 small meatballs and set aside.
- In a large pan, heat one teaspoon of olive oil.
- Add meatballs and cook for about 3–5 minutes on each side until browned.
- Transfer to an 8×8 pan, top with the butter and 2 tablespoons of the Parmesan cheese, and cover with foil. Place in the oven and cook for about 15–20 minutes or until the internal temperature reaches 165F.
- When meatballs are fully cooked, remove sauce from heat and add in meatballs.
- Top with basil, add salt and pepper to taste, and enjoy over pasta or rice!
- In a sauce pot, heat the remaining one teaspoon of olive oil over medium-high heat.
- Add shallots and garlic and sauté until fragrant.
- Add in tomato paste and continuously stir until the red color darkens.
- Add in the vodka and deglaze the pan for about one minute.
- Add in tomatoes and use a spatula to chop up the tomatoes.
- Slowly stir in milk and mix well. Cook down for about 5–10 minutes.
- Add in the remaining cheese and reduce heat to a simmer for about 10–15 minutes.
- If you desire a more pink sauce, you may add in more milk or heavy cream, though you may need to add about a 1/2 teaspoon extra of your meatball spices to your sauce to maintain flavor.
- This dish pairs perfectly with a serving of fresh orzo pasta, but can work well with any pasta or rice that you choose.
- You may swap one pound of your turkey for a local Italian chicken sausage for added flavor and depth.
Protein 28g, Total Fat 14g, Carbs 12g, Calories 312kcal, Fiber 3g, Calcium 142mg, Iron 8.8mg, Folate 19DFE, Fruits 0 servings, Vegetables 0.24 servings, Saturated Fat 4.3g, Sodium 475mg, Added Sugar 0g.