Vodka Spaghettios with Mini Meatballs

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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 4 bowls

Calories: 973 kcal per serving

Ingredients

½ lb - ground beef
½ lb - ground sausage or turkey
1 tsp - salt
½ tsp - black pepper
½ tsp - onion powder
½ tsp - garlic powder
¼ tsp - onion salt
½ tsp - dried parsley
1 - egg
¼ cup - milk
¼ cup - grated Parmesan cheese
½ cup - breadcrumbs
¼ cup - olive oil
2 tablespoons - butter
4 cloves - garlic
4 tablespoons - tomato paste
1 shot - vodka
½ lb - anelli pasta
3 cups - chicken broth
½ tsp - salt
¼ tsp - black pepper
½ tsp - onion powder
½ tsp - garlic powder
½ tsp - dried basil
½ cup - heavy cream
½ cup - tomato sauce
½ cup - grated Parmesan cheese

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.

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