Meatballs in Vodka Sauce | Healthy Make-Ahead Recipes - Clean Eating Magazine

Meatballs in Vodka Sauce | Healthy Make-Ahead Recipes - Clean Eating Magazine

Prep Time Prep: 30m Total Time Total: 60m

Yield: 4

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Make-Ahead

  • 1 lb ground beef3 tbsp whole-grain bread crumbs1 tbsp extra-virgin olive oil2 tsp garlic powder1 tsp each onion powder and dried oregano ¼ tsp each sea salt and ground black pepper
  • 1 28-oz BPA-free can peeled tomatoes½ cup diced white onion3 tbsp vodka2 tsp each dried basil and oregano2 cloves garlic, minced½ tsp each sea salt and smoked paprika¼ tsp each ground black pepper and red pepper flakes¼ tsp raw honey1 tbsp olive oil⅓ cup heavy cream, room temperature½ cup basil leaves, chopped 1 tbsp tapioca starch
  1. Freezer
  2. 1. Make meatballs: Line a large baking sheet with parchment. Mix together all meatball ingredients in a large bowl. Using a 3 tbsp ice cream scoop, portion 8 meatballs. Use your hands to roll into balls; place on sheet. Cover and refrigerate.
  3. 2. Make sauce: In a blender, combine tomatoes, onion, vodka, basil, oregano, garlic, salt, paprika, black pepper, pepper flakes and honey; blend until smooth. Line a 6½-inch-diameter bowl with a large freezer bag. (NOTE: Make sure bowl fits inside Instant Pot insert.) Add sauce and meatballs to bag. Seal and freeze. Once mixture is frozen, remove bowl.
  4. To Instant Pot
  5. 3. When ready to eat, press Sauté on Instant Pot and set to Normal/Medium; heat 1 tbsp oil. Place frozen meatball mixture in pot; cook until some of sauce has thawed and there is about ½ to 1 cup liquid in pot, about 3 minutes. Lock lid and set release valve to Seal. Press Pressure Cook/Manual and set timer to 7 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid. Using a slotted spoon, transfer meatballs to a bowl. Add cream and basil to sauce. Whisk tapioca in 1 tbsp water; whisk into sauce. Serve meatballs with sauce.

Ingredients

  • 1 lb ground beef3 tbsp whole-grain bread crumbs1 tbsp extra-virgin olive oil2 tsp garlic powder1 tsp each onion powder and dried oregano ¼ tsp each sea salt and ground black pepper
  • 1 28-oz BPA-free can peeled tomatoes½ cup diced white onion3 tbsp vodka2 tsp each dried basil and oregano2 cloves garlic, minced½ tsp each sea salt and smoked paprika¼ tsp each ground black pepper and red pepper flakes¼ tsp raw honey1 tbsp olive oil⅓ cup heavy cream, room temperature½ cup basil leaves, chopped 1 tbsp tapioca starch

Instructions

  1. Freezer
  2. 1. Make meatballs: Line a large baking sheet with parchment. Mix together all meatball ingredients in a large bowl. Using a 3 tbsp ice cream scoop, portion 8 meatballs. Use your hands to roll into balls; place on sheet. Cover and refrigerate.
  3. 2. Make sauce: In a blender, combine tomatoes, onion, vodka, basil, oregano, garlic, salt, paprika, black pepper, pepper flakes and honey; blend until smooth. Line a 6½-inch-diameter bowl with a large freezer bag. (NOTE: Make sure bowl fits inside Instant Pot insert.) Add sauce and meatballs to bag. Seal and freeze. Once mixture is frozen, remove bowl.
  4. To Instant Pot
  5. 3. When ready to eat, press Sauté on Instant Pot and set to Normal/Medium; heat 1 tbsp oil. Place frozen meatball mixture in pot; cook until some of sauce has thawed and there is about ½ to 1 cup liquid in pot, about 3 minutes. Lock lid and set release valve to Seal. Press Pressure Cook/Manual and set timer to 7 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid. Using a slotted spoon, transfer meatballs to a bowl. Add cream and basil to sauce. Whisk tapioca in 1 tbsp water; whisk into sauce. Serve meatballs with sauce.