Bloody Mary Meatball Penne

Bloody Mary Meatball Penne

  • Servings: 4
  • Difficulty: easy
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Bloody Mary Meatball Penne

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This really tastes like a Bloody Mary cocktail. I can’t drink them. I want to like them because they look so darn good and the people who like them really like them. Every time I order one I just cant get through it. It’s a mental block of drinking a soup or sauce. The plate with a fork is where these ingredients belong (imho). Tomatoes mixed with the briny capers and those celery notes backed up with the heat of Tabasco, horseradish sauce and red pepper flakes and then harmonized with a few roasted meatballs.

If you are thinking spaghetti sauce this isn’t really a sister or a brother but rather a step kid. Same tomato mother but entirely different fathers and genes. Random but want to make sure you know what you are getting into.

Ingredients

Meatballs
1lb ground Veal or Pork
1lb ground beef
Pinch of Red pepper flakes
4 dashes of Worcestershire sauce
1 tbs ground horseradish
Pinch of garlic powder, onion power,
1 tbs fresh basil (finely diced)
2 tbs Kosher Salt
Black pepper to taste

Sauce
3 stalks of celery
3 cloves of garlic (minced)
1 medium red onion
6 cups of diced tomatoes
1 can of tomato sauce (15oz)
3 Tbs of capers
1 Tbs of fresh basil
2 Tbs of Horseradish
1 Tbs of Worcestershire
2 Tbs of Vodka
Penne pasta (amt depends upon your preference)
Fresh grated Parmesan cheese (to taste)

Directions:

1. Meatballs – I am not using a binder here other than 1 egg. Combine and form into about a 2 tbs ball or use a cookie scoop. On medium-high heated skillet with a little olive oil, add your meatballs and sear them to get a nice crust on them. After browned to your liking, remove and put them on a foil lined cooking sheet and finishing them in a 350 oven. (15mins). Turn off the oven and leave them in there to stay warm while you finish your sauce.
2. In the same large skillet or pot that you seared your meatballs in, add your celery and onion with a pinch of salt and pepper and cook for about 4 mins on medium heat. Then add your minced garlic for another minute or two. Be careful not to burn your garlic.
3. Add your vodka and carefully burn off the alcohol by tilting towards the fire. (or if using a pot use a stick lighter) Stir in your tomatoes (diced or ground in food mill for smoother sauce) , capers , horseradish, Worcestershire, spices, and ½ cup of chicken broth. Cook for as long as you can but no less than 30mins.
4. While your sauce is simmering, cook your penne pasta according to the package in heavily salted water. Keep a cup of pasta water and drain the rest. Set aside.

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Before serving add your pasta and meatballs back into the sauce and let them all hang out on low / medium low. Add fresh torn basil and top with Parmesan cheese

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