let’s make something Naughty
Mini Meatball Vodka Orecchiette
make me
Ingredients
Serving Size: 4-6 people
For the Mini Meatballs
1 lb ground beef
1/2 cup finely grated Parmesan
1/3 cup Italian breadcrumbs
1 large egg
2 garlic cloves, grated
2 tbsp finely chopped parsley
1 tsp kosher salt
½ tsp black pepper
½ tsp dried oregano
Pinch of red pepper flakes
1–2 tbsp olive oil, for cooking
For the Vodka Sauce
2 tbsp unsalted butter
1/2 small sweet onion, very finely diced
3 garlic cloves, minced
½ tsp red pepper flakes, more to taste
½ cup tomato paste
¼ cup vodka
1 cup heavy cream
½ cup finely grated Parmesan
Kosher salt and black pepper
For the Pasta
1 lb orecchiette
Kosher salt
1 cup reserved pasta water
2 tbsp butter
Fresh basil
Parmesan, for serving
Burrata, for serving (optional)
Instructions
1. Make the mini meatballs
Combine the beef, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, oregano and red pepper flakes.
Mix gently until just combined. Roll into very small meatballs, about ½–¾ inch each. Keeping them tiny is what makes this pasta so good.
2. Brown the meatballs
Heat the olive oil in a large, deep skillet over medium-high heat.
Working in batches if necessary, add the meatballs and brown on all sides, about 4–5 minutes total. They don’t need to be completely cooked through yet.
Transfer to a plate. Leave the browned bits and rendered fat in the skillet.
3. Start the vodka sauce
Reduce the heat to medium and add the butter.
Add the shallot and cook for 2–3 minutes until softened. Add the garlic and red pepper flakes and cook for another 30 seconds.
Add the tomato paste and cook for 3–4 minutes, stirring frequently, until it becomes dark brick red and starts caramelizing. This step makes a huge difference in the finished sauce.
4. Add the vodka
Pour in the vodka and scrape up all the browned meatball bits from the bottom of the pan.
Let it bubble for about 2 minutes, until the vodka has mostly cooked off and the mixture looks thick and glossy.
5. Finish the sauce with the meatballs
Reduce the heat to medium-low and slowly stir in the heavy cream.
Season with salt and pepper, then return the mini meatballs to the skillet.
Let everything gently simmer for 5–7 minutes, until the meatballs are completely cooked through and the sauce is thick and creamy.
6. Cook the orecchiette
Meanwhile, bring a large pot of heavily salted water to a boil.
Cook the orecchiette until 1 minute shy of al dente.
Before draining, reserve at least 1 cup pasta water.
7. Bring everything together
Add the drained orecchiette directly to the skillet with the vodka sauce and meatballs.
Add about ½ cup pasta water and toss over medium-low heat until the sauce clings to every piece of pasta.
Add the Parmesan and 2 tablespoons butter. Toss vigorously until the sauce becomes silky and glossy.
Add more pasta water a splash at a time if needed. The sauce should be slightly looser than you think because it will continue to thicken as it sits.
Taste and adjust the salt and red pepper flakes.
Finish with torn fresh basil, lots of Parmesan, burrata if using, and freshly cracked black pepper.
Tender mini meatballs, creamy vodka sauce, and orecchiette come together in the ultimate bowl of comfort food. Finish it with torn burrata, fresh basil, and plenty of Parmesan for a pasta that feels indulgent but is surprisingly simple to make.
mains, fall, pasta, meatballs
