Spaghetti and meatballs will never be the same! In fact, you won’t even need (or miss) the spaghetti! Vodka Meatballs coat homemade, juicy, savory chicken meatballs with a deliciously tangy and creamy vodka sauce! Every element of this dish has nutty, sharp parmesan infused into it for a deliciously cheesy feeling that’ll just make you smile. It’s actually fairly simple to make these Vodka Meatballs, the real question is how you can resist making them over and over again?!
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 2 tablespoons parmesan, finely grated
- 1 large egg, lightly beaten
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons kosher salt
- freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
For the vodka sauce:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup tomato paste
- 2 tablespoons vodka
- 1/2 cup heavy cream
- 1/2 cup water, plus more, to taste
- 1/4 teaspoon crushed red pepper flakes
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons parmesan, finely grated, plus more, to taste, for serving
- fresh parsley, optional, to taste, chopped, for serving
Directions
Step 1 –In a large bowl, combine the chicken, the breadcrumbs, 2 tablespoons of the parmesan, the egg, 2 cloves of the garlic, and 2 tablespoons of the parsley.
Step 2 –Season the chicken mixture with 1 1/2 teaspoons of the salt and the pepper.
Step 3 –Form the chicken mixture into 12 meatballs.
Step 4 –In a large, high-sided skillet over medium heat, heat the oil.
Step 5 –Add the meatballs and cook, turning occasionally, until golden-brown on all sides and almost cooked through, about 10-12 minutes.
Step 6 –Transfer the meatballs to a plate.
Step 7 –In the same skillet over medium heat, melt the butter.
Step 8 –Add the shallot and the remaining garlic and cook, stirring occasionally, until the shallot is softened and translucent, about 5 minutes.
Step 9 –Add the tomato paste and cook, stirring frequently, until darkened and fragrant, about 3 minutes.
Step 10 –Add the vodka and stir until it evaporates, about 1 minute.
Step 11 –Slowly add the heavy cream and 1/2 cup of the water and stir until smooth.
Step 12 –Stir in the red pepper flakes.
Step 13 –Season the sauce with the salt and the pepper.
Step 14 –Return the meatballs to the skillet and reduce heat to low.
Step 15 –Turn the meatballs in the sauce to coat them.
Step 16 –Cover the skillet and cook, stirring occasionally and adding more of the extra water as needed to reach desired sauce consistency, until the chicken meatballs are cooked through at 165 degrees F, about 8-10 minutes.
Step 17 –Add the remaining 2 tablespoons of the parmesan and stir until melted.
Step 18 –Transfer the meatballs to a platter and top with the extra parmesan and the extra parsley.
Step 19 –Serve.
