Pro tip: Cook your meatballs in VODKA sauce next time!Subscribe ► http://foodtv.com/YouTubeGet the recipes ► https://foodtv.com/3em5hxvTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Italian Meatballs in Vodka SauceRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 2 hr 15 minActive: 15 minYield: 6 to 8 servingsIngredients1 tablespoon olive oilOne 1 1/2- to 2-pound package fresh meatballs (about 24 meatballs)1/2 cup vodka One 32-ounce jar marinara sauce 1/2 cup heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper Freshly grated Pecorino Romano or Parmesan, for garnish Torn fresh basil leaves, for garnish DirectionsTo cook in a slow cooker: Heat a large frying pan over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Transfer the liquid from the pan to a slow cooker.Add the marinara sauce, heavy cream, salt and pepper to the slow cooker and stir to combine. Add the meatballs. Cook on high until the meatballs are cooked through and the sauce is thickened slightly, 2 to 4 hours. When ready to serve, top with fresh cheese and torn basil leaves.To cook on the stove top: Heat a large Dutch oven over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate, leaving behind as much of the oil in the pot as possible. Add the vodka and cook for about 30 seconds to deglaze the pot, using a wooden spoon to scrape up any brown bits from the bottom.Add the marinara sauce, heavy cream, salt and pepper and stir to combine. Turn the heat to low, return the meatballs back to the pot and simmer until the meatballs are cooked through and the sauce is thickened slightly, 30 to 45 minutes. When ready to serve, top with fresh cheese and torn basil leaves.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ItalianMeatballsInVodkaSauce #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarianJeff Mauro Makes Italian Meatballs in Vodka Sauce | The Kitchen | Food Networkhttps://youtu.be/297O22IJ2To
