Spinach and Sauvignon Chicken Meatballs with Shells in Seasoned Vodka Sauce

Hebrews 1:10-12

[10] And, 

    “You, Lord, laid the foundation of the earth in the beginning,

        and the heavens are the work of your hands; 

    [11] they will perish, but you remain;

        they will all wear out like a garment, 

    [12] like a robe you will roll them up,

        like a garment they will be changed.

    But you are the same,

        and your years will have no end.”

An ej original recipe!

Topping

1/4 c Mozzarella 

Sauvignon Blanc Chicken Meatballs 

1 lb ground white meat chicken 

1 shallot diced

1 t apple cider vinegar 

1/2 t salt and pepper

Pinch of red pepper flakes

1 t smoked paprika

1 t dried basil

1 t dried thyme

1 t dried oregano 

1 t garlic granules 

1 t onion powder

1/4 c panko

1/8 c Sauvignon Blanc

1 t olive oil

1/4 t ground Fennel seed

1/2 t brown sugar

1/4 c grated Parmesan 

Mix just till incorporated.

Make golf ball size Meatballs.

Sear in clarified butter till slightly browned.

Internal temp should be 165 degrees.

I quarter mine but you can leave them whole.

Set aside.

1 c cooked al dente Large shells, set aside reserve pasta water

Vodka Sauce

1 t clarified butter

1 t olive oil

1 small Shallot , diced

1 clove garlic, minced

Pinch red pepper flakes

14-ounce can diced tomatoes

1 c evaporated milk

1/4 cup vodka

2 T tomato paste

Make and set aside.

Add Pasta cooking water, for sauce consistency 

Add 1/4 c ricotta 

Kosher salt and freshly ground black pepper

Veggie

2 c Spinach

1 small Onion 

1 t clarified butter

Sauté onions in clarified butter.

Add sauce ingredients.

Mash tomatoes with potato masher.

When sauce is reduced, add Meatballs.

Add pasta water to thicken.

Top with 1/4 c Mozzarella.