These vodka sauce meatballs are exceptional: tender, juicy meatballs simmered in a rich vodka sauce and served on toasted sourdough spread with creamy ricotta. Cozy, comforting, and simply delicious.
My favorite comforting December meal of 2021 is officially here.
If you want a meal that truly tastes amazing, this is it.
Saucy meatballs, creamy ricotta on toasted sourdough, fresh herbs and crunchy breadcrumbs — everything comes together perfectly.
I loved making pesto meatball melts earlier in the year, but after making meatballs in vodka sauce I wanted a way to serve them that felt lighter than a big bowl of pasta. The vodka sauce is luxurious and a little rich for always pairing with pasta, so I tried a different route.
Enter ricotta toasts. They’re fun to eat, easy to share, and make each bite balanced: creamy ricotta, crisp toasted sourdough, and warm, saucy meatballs. Perfect for holiday gatherings or a cozy weeknight dinner.
I always love serving meals like this in December — hearty comfort food with bright red sauce. Even without Italian roots, dishes like these became winter favorites for me.
The meatballs are versatile: serve with pasta, in sandwiches, on salads, or on pizza. Here, the combination with ricotta toast feels light and elevated.
While the meatballs are the star, the toasted sourdough and ricotta are essential partners. Here’s why this dish works so well:
Why these are so good
- The meatballs: made with a classic base, fresh breadcrumbs and chopped sun-dried tomatoes for extra depth. They stay tender and juicy. Use beef, pork, or turkey.
- The vodka sauce: creamy, silky, and decadent. This vodka sauce is quick to make and elevates anything it touches.
- Toasted sourdough: crisp and sturdy enough to hold sauce and a meatball.
- Creamy ricotta: spread it straight from the tub, whip it for extra lightness, or use homemade ricotta.
- Toppings: finish with fresh basil or parsley and crunchy breadcrumbs toasted in butter for texture.
The mix of textures and flavors is cozy and satisfying. It works for lunch or dinner, serves beautifully as an appetizer on smaller toasts, and is an easy crowd-pleaser.
Never not craving this.
Vodka Sauce Meatballs on Ricotta Toast
Vodka Sauce Meatballs on Ricotta Toast
4
to 6 people
45 mins
15 mins
1 hr
Ingredients
Meatballs
- 1 pound lean ground beef or turkey
- 3 tablespoons chopped sun dried tomatoes
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup freshly grated parmesan cheese, plus more for topping
- 1/4 cup panko bread crumbs
- 3 tablespoons chopped fresh herbs, like parsley or basil, plus more for serving
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Kosher salt and pepper
- 1 tablespoon olive oil
- 4 to 5 slices sourdough bread, cut in half
- 1 cup ricotta cheese
Vodka Sauce
- 1 cup reserved pasta water (or substitute below)
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 garlic cloves, minced
- Salt and pepper
- 1/2 cup tomato paste
- 3 tablespoons vodka
- 1/3 cup heavy cream
- 1/3 cup finely grated parmesan cheese, plus more for topping
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the ground meat with the egg, sun-dried tomatoes, garlic, breadcrumbs, parmesan, herbs, and a generous pinch of salt and pepper. Mix gently—do not overwork.
- Form the mixture into roughly 1-inch meatballs. Wetting your hands with cold water helps shape them evenly.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown on all sides. Remove any excess grease.
- To make a makeshift starchy pasta water without cooking pasta, combine 1 cup water with 1/2 teaspoon cornstarch and 1/4 teaspoon salt, then bring to a boil in a small saucepan and turn off the heat.
- In the same large skillet, melt the butter over medium heat. Add the shallot and garlic with a pinch of salt and pepper and cook until softened. Stir in the tomato paste and cook for about 5 minutes until the color deepens.
- Pour in the vodka, scraping up browned bits from the pan. Stir in 1/2 cup of the reserved or makeshift pasta water, then add the heavy cream and parmesan, stirring until smooth. Taste and adjust seasoning.
- Add the browned meatballs to the sauce and simmer 10 to 15 minutes, until cooked through. Meanwhile, place the sourdough on a baking sheet, brush or spray with olive oil, and bake 10 minutes until golden and toasty.
- Spread ricotta on the toasted bread, top with one or more meatballs and spoonfuls of sauce. Finish with fresh herbs, extra parmesan and toasted breadcrumbs if desired. Serve immediately.
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That’s the perfect bite.