Name: Vodka Spaghettios with Mini Meatballs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 bowls
Cuisine: American

These Carbs Don't Count Verified

May 13, 2025

27 Ingredients

MEDIUM

Say goodbye to canned pasta and hello to these grown-up Vodka Spaghettios with Mini Meatballs. Made with tender beef and turkey meatballs, this dish is simmered in a rich, creamy vodka-tomato sauce and filled with tiny anelli pasta. The flavors are deepened with garlic, tomato paste, Parmesan, and just the right kick from a shot of vodka. This playful, nostalgic spin on a childhood favorite brings serious comfort with an elevated twist. Perfect for cozy nights or impressive weekend cooking, it’s indulgent, creamy, and full of flavor.

Vodka Spaghettios with Mini Meatballs cover

From the Cook

1/5

Vodka Spaghettios with Mini Meatballs

These Carbs Don't Count Verified

Ingredients

bowls

WarningMilk and 5 other allergens identified

Instructions

In a bowl, combine beef, sausage or turkey, salt, pepper, onion powder, garlic powder, onion salt, and dried parsley.

Add in the beaten egg, milk, 1/4 cup Parmesan, and breadcrumbs. Mix thoroughly.

Form into small meatballs and refrigerate for 1 hour to help them hold shape.

Heat olive oil in a pan and sear the meatballs on all sides until browned. Remove and set aside.

In the same pan, add butter and a dash of olive oil. Sauté minced garlic until fragrant.

Add tomato paste and cook for 1–2 minutes before deglazing with the shot of vodka.

Stir in anelli pasta and pour in chicken broth to cover. Bring to a boil.

Season with additional salt, pepper, onion powder, garlic powder, and basil.

Simmer for 10–14 minutes until the pasta is cooked and liquid is mostly absorbed.

Stir in heavy cream, tomato sauce, and remaining Parmesan until creamy.

Return the meatballs to the pan, stir gently, and serve hot.

Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Vodka Sauce Depth 🥃
Let the vodka simmer for 3-4 minutes to cook off the alcohol and concentrate the sauce's flavor complexity.
Meatball Moisture Magic 🥩
Mix in a splash of milk and let the meat mixture rest for 15 minutes before forming meatballs to ensure maximum tenderness and binding.
Pasta Texture Perfection 🍝
Cook anelli pasta just shy of al dente, as it will continue absorbing sauce in the final simmer, preventing mushy texture.
Fat Emulsion Technique 🧈
Slowly whisk in cold butter and heavy cream at the end of sauce preparation to create a silky, restaurant-quality emulsion.
Flavor Layering Pro Tip 🧄
Toast garlic and onion powders in olive oil for 30 seconds before adding other ingredients to unlock deeper, more complex aromatics.

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About the Cook

These Carbs Don't Count

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)