Weeknight Baked Italian inspired chicken meatballs in a creamy homemade vodka sauce topped with shredded parmesan cheese and a quick and easy arugula pesto that’s served with some thick cut crusty garlic bread. Family sized chicken meatballs packed with fresh oregano, parmesan cheese, shallots and a blend of spices baked in a super easy and tasty velvety rose vodka sauce and finished off with large dollops of zesty, herby, peppery arugula pesto all served with thick cut crunchy garlic toast.
A super quick and easy creamy rose sauce made with just a few ingredients and perfect to serve with chicken meatballs. The sauce is made with shallots, garlic, red chili flakes, tomato paste, vodka and thickened with a cornstarch slurry which is a touch of cornstarch mixed with cold water and heavy cream to finish it off. This is all done in the same pan used to brown the meatballs. The vodka helps to scrape up all the browned bits and anything that stuck to the bottom which will add extra flavour to the sauce. This is exactly what we want to create a super rich creamy sauce.
This pesto has become a weekly occurrence for me. I make it all the time and use it for everything! I love making a big batch for the week and use it with egg, basically any sandwich, pasta sauce, and over chicken. To make the pesto, add everything into a food processor or use a blender if you don’t have one. I like to already mince the garlic to ensure that it’s super fine. Give it a quick pulse before adding in the olive oil so that all the ingredients become fine. I like to add a good amount of olive oil because I like it a bit runny so that it can spread better and run down the food. But that’s really up to you. The pesto does thicken as it sits and over time in the fridge. You might need to add a touch of olive oil the following day to bring it back to life and its original texture.
If you’re looking for similar options and other recipes where these sauces come into play check these out!
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