Russian Meatballs In Vodka Recipes

Steps:

• To 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.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
• Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

Steps:

• Mix well and let stand for 1 hour, then form into small balls.
• Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
• To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended, then add onions and meat balls.
• Blend in 1/2 cup dry vermouth and 2 ounces vodka.

Steps:

• Combine ground sirloin through salt and make into balls the size of a golf ball.
• Heat shortening in skillet until hot.
• Roll meatballs in flour.
• Brown meatballs in shortening.
• When meatballs are all browned add stewed tomatoes and chopped green pepper. If more juice is needed, add more tomato juice.
• Simmer for 30 minutes.
• (The more juice, the more sauce. The sauce should be like stroganoff constancy.)
• Sprinkle with paprika and add sour cream.
• Cover and simmer 15 minutes longer.
• Eat with either white rice or egg noodles.

Steps:

• Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions.
• In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish.
• Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.

Steps:

• Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
• Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
• Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
• Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
• Makes 6 servings.
• Note: To make caraway powder, use a mortar and pestle to crush caraway seed into powder. Also, don't use a pearl or other thick rice for this, or it won't cook well inside the meatballs - converted rice (not "instant") is what I use.

Steps:

• Mix all ingredients-except sauce ingredients-together in a large bowl.
• Roll into balls and fry in a large skillet.
• Combine the peach jam, salad dressing and soup mix in a saucepan.
• Cook over medium heat until blended.
• Pour over meatballs and simmer for 5 minutes.
• Serve over rice.