The Meatball Shop's Bowties alla Vodka with Mini Chicken and Olive Balls

Ingredients

Cooking Directions

Melt the butter in a separate pot that is large to hold all of the pasta you will cook. Add the onions, the garlic, the chili flakes and a pinch of salt and cook over a medium flame stirring frequently until they just begin to brown (about 5 minutes). Add the tomatoes and simmer for 5 minutes. Add the cream and continue cooking for 3 minutes, stirring constantly. Add the Vodka and cook for 3 minutes. When the pasta is just al dente strain it discarding the water and add the pasta to the pot with the sauce. Allow the bowties to cook for one minute in the sauce, stirring constantly.

Serve in a martini glass with two mini chicken and olive meatballs

Preheat the oven to 450 deg. F. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a large baking dish (10X17) making sure to evenly coat the entire surface (use your hand to help spread the oil)

Roll the mixture into round, 1 oz meatballs making sure to pack the meat firmly (Chicken meatballs can be a pain to roll, a great trick is to use a #40 disher (ice cream scoop) rounded over and dropped into the pan) Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid. Roast until firm and cooked through (about 14 minutes) Allow the meatballs to cool for five minutes before removing from the tray.

Recipe courtesy Daniel Holzman.

This recipe was styled by chef Karen Pickus for Good Morning America.