Chicken Meatballs Alla Vodka

Instructions

1. To make the meatballs, In a medium mixing bowl, whisk together the egg, milk, panko, and Parmigiano Reggiano until well combined. Add the turkey sausage and mix until fully incorporated. Form the mixture into 12 evenly sized meatballs and set aside. (Chef’s tip: Wet your hands slightly before rolling to prevent sticking!)
2. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and allow it to heat for about a minute. Place the meatballs in a single layer and sear until golden brown, about 5 minutes per side. Transfer to a plate. (They don’t need to be fully cooked yet)
3. In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the shallot and cook, stirring occasionally, until softened and lightly golden, about 2 minutes. Add the Calabrian chili paste or red pepper flakes, if using, stirring to combine. Pour in the passata, then swirl ¼ cup of water in the jar to release even more passata, and add that to the pan as well. Pour in the vodka, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to let the alcohol cook off. Stir in the heavy cream, salt, and Parmigiano Reggiano, mixing well to combine.
4. Return the meatballs to the pan and simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through. Serve with pasta, on a toasted hoagie roll with melted mozzarella, over arugula, or enjoy them on their own.