Creamy Vodka Chicken Meatballs (Printer-Friendly Version)
Chicken meatballs in a rich, creamy vodka tomato sauce, perfect for a filling and flavorful meal.
# Required Ingredients:
→ Meatballs
01 -
454 g ground chicken
02 -
120 ml panko bread crumbs
03 -
28 g finely grated Parmesan cheese
04 -
1 large egg, lightly beaten
05 -
2 cloves garlic, finely chopped
06 -
2 tbsp chopped fresh parsley
07 -
1.5 tsp kosher salt
08 -
Freshly ground black pepper, to taste
09 -
15 ml extra-virgin olive oil
→ Vodka Sauce
10 -
28 g unsalted butter
11 -
1 small shallot, finely chopped
12 -
2 cloves garlic, finely chopped
13 -
120 ml tomato paste
14 -
30 ml vodka
15 -
120 ml heavy cream
16 -
120 ml water, plus more as needed
17 -
1/4 tsp crushed red pepper flakes
18 -
Kosher salt, to taste
19 -
Freshly ground black pepper, to taste
20 -
28 g finely grated Parmesan cheese, plus more for serving
21 -
Chopped fresh parsley, for garnish
# Step-by-Step Instructions:
01 -
In a large bowl, combine ground chicken, panko bread crumbs, grated Parmesan, beaten egg, garlic, and parsley; season with kosher salt and freshly ground black pepper.
02 -
Shape the mixture into 12 uniform meatballs, approximately 45 grams each. If the mixture is sticky, moisten your hands slightly to ease formation.
03 -
Heat olive oil in a large, high-sided skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides and nearly cooked through, about 10 to 12 minutes. Remove meatballs to a plate.
04 -
In the same skillet over medium heat, melt butter. Add finely chopped shallot and garlic, cooking until softened and translucent, approximately 5 minutes.
05 -
Stir in tomato paste and cook, stirring frequently, until it darkens and becomes fragrant, about 3 minutes. Pour in vodka and continue cooking, stirring, until the alcohol evaporates, about 1 minute.
06 -
Gradually add heavy cream and water, stirring to achieve a smooth consistency. Mix in crushed red pepper flakes, then season the sauce with kosher salt and freshly ground black pepper to taste.
07 -
Return meatballs to the skillet. Reduce heat to low, turning them to coat evenly in the sauce. Cover and cook, stirring occasionally and adding water if the sauce thickens excessively, until meatballs are thoroughly cooked, 8 to 10 minutes. Stir in Parmesan cheese until melted.
08 -
Transfer meatballs to a serving platter. Garnish with additional Parmesan and chopped fresh parsley before serving.
# Handy Cooking Tips:
01 -
For a saucier dish, consider doubling the vodka sauce quantities.