Creamy Vodka Chicken Meatballs (Print-Friendly Version)

Tender chicken meatballs simmered in a creamy tomato vodka sauce for a cozy, hearty meal.

# What You'll Need:

→ Meatballs

01 - 454 g ground chicken
02 - 60 g 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 - 125 g tomato paste
14 - 30 ml vodka
15 - 120 ml heavy cream
16 - 120 ml water, plus more as needed
17 - 0.25 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 extra for serving
21 - Chopped fresh parsley, for garnish

# How to Make It:

01 - Combine ground chicken, panko, Parmesan, beaten egg, garlic, parsley, kosher salt, and freshly ground black pepper in a large bowl. Mix thoroughly until well combined.
02 - Shape the mixture into 12 meatballs, approximately 45 g (3 tablespoons) each. Wet your hands slightly if the mixture is too sticky to handle.
03 - Heat extra-virgin olive oil in a large, high-sided skillet over medium heat. Add meatballs and cook, turning occasionally, until evenly golden and nearly cooked through, about 10 to 12 minutes. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add finely chopped shallot and garlic, cooking until softened and translucent, approximately 5 minutes.
05 - Stir in tomato paste and cook while stirring frequently until darkened and fragrant, about 3 minutes. Add vodka and cook, stirring, until mostly evaporated, about 1 minute.
06 - Gradually whisk in heavy cream and water until smooth. Add crushed red pepper flakes, then season with kosher salt and freshly ground black pepper to taste.
07 - Return meatballs to the skillet, reduce heat to low, and gently turn meatballs to coat with sauce. Cover and simmer, stirring occasionally and adding more water if necessary, until meatballs are fully cooked, about 8 to 10 minutes. Stir in Parmesan cheese until melted.
08 - Transfer meatballs to a serving platter. Garnish with additional Parmesan and chopped parsley before serving.

# Additional Tips:

01 - Using tomato paste instead of canned tomatoes yields a smoother, richer sauce with concentrated flavor.

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