Spicy Vodka Sauce with Meatballs over Linguine

Thinking of what to make for dinner tonight?? I looked into my freezer to see what I have and what do you know, I got some ground meat, leftover frozen garlic bread (from Valentine's Day), pesto sauce from Tita Cora and unopened bottle of vodka?! As I twiddle my thumbs and thinking of what to make from all that stuff? AHA, let's make some Meatballs with Vodka Sauce!!! Thank goodness I still have some crushed tomatoes and pasta in my cupboard. PERFECT! I guess it will be Italian night (sort of) at the Bernstein's for dinner tonight! Hehehe...so here's my recipe folks...

Ingredients:
VODKA SAUCE:
1/4 cup EVOO
4 cloves garlic, minced
1 big onion, chopped
1/2 teaspoon crushed red pepper flakes
1 (28 oz) can crushed tomatoes
1/4 cup vodka
1 cup heavy whipping cream or Half and Half
1/4 cup chopped fresh parsley or dried parsley will do, too!

MEATBALLS:
2 lbs. of ground beef or half ground beef and pork
Oregano
Basil
Garlic, minced
1 Big Onion, chopped
Red Pepper Flakes
2 Eggs
Bread Crumbs
1 cup Red Vino



Directions:
VODKA SAUCE:
Heat EVOO in a sauce pan. Saute garlic and onions. Add red pepper flakes and crushed tomatoes. Simmer for a little bit. Then, add vodka and cream. Let it boil until vodka evaporates. Remove from heat and set aside. I needed more sauce so, I doubled this recipe. Use parsley for garnishing in the end.

MEATBALLS:
Combine all ingredients in a big bowl. In this case, I never measure anything so, just add seasonings to your taste. Mix well. Then, shape into 1-2" balls. Place in a big shallow pan and bake at 350 degrees F for 30-40 minutes or until golden brown.

Pull out your slow cooker. Once meatballs are done cooking, place them in the slow cooker. Add vodka sauce. Let it simmer on low for about two hours to let all the flavor of the meatballs and vodka sauce meld in.

Cook pasta.

Then, serve with meatballs and vodka sauce. Garnish with parsley and a side of garlic bread with pesto sauce.