Spicy Chicken Meatballs with Vodka Sauce & Burrata
Yesterday I was craving something spicy, creamy, tomatoey and delicious and I found just the thing! This girl loves meatballs and this recipe for Spicy Chicken Meatballs with Vodka Sauce & Burrata is one of the best things I’ve ever made! Baldy says I say that about everything I make but this time…it’s the real truth!
The recipe comes together easily and the only time consuming thing is browning the meatballs. I used Rao’s Vodka sauce because it’s delicious and the whole dish is baked in the same skillet the meatballs are cooked in, so there isn’t too much cleanup. I placed the formed meatballs on a parchment lined baking sheet and just rinsed the baking sheet off with a little dish soap and hot water…easy peasy.
Anything with tomato sauce, meatballs and pasta is a crowd pleaser and I can guarantee that you’ll have a hard time finding someone who doesn’t love this recipe. If you want to make it gluten free, just use gluten free panko and spaghetti…either way, it’s going to be delicious! Keep scrolling for the recipe!
Spicy Chicken Meatballs with Vodka Sauce & Burrata
Ingredients
- For the Meatballs
- 1 small yellow onion
- 2 pounds ground chicken
- 5 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1 cup finely grated Parmesan cheese plus more for melting at the end
- 2 tablespoons Italian seasoning
- 3 teaspoons chili powder
- 1 teaspoon red pepper flakes (or to taste)
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 jars vodka sauce
- 1 teaspoon oregano
- 2 balls of burrata
- Chopped fresh basil for garnish
- Cooked spaghetti
Instructions
- Prepare Chicken Meatball Mixture
- Preheat the oven to 425 degrees.
- In a large mixing bowl, combine ground chicken, finely chopped onion, garlic, egg, panko breadcrumbs, Italian seasoning, chili powder, red pepper flakes and paprika. Season with salt and freshly ground pepper.
- Use your hands to mix all the ingredients until just combined.
- Form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each. (Note: You should end up with about 25 - 30 meatballs depending on size).
- Heat a cast iron skillet over medium heat. Add a good chug of olive oil to cover the bottom of the skillet. When the olive oil is hot, add as many meatballs as will comfortably fit into the skillet without overcrowding (you'll have to do this in batches). Brown meatballs on all sides, making sure to cook all the way through.
- When the meatballs are all cooked, remove skillet from the heat and add the vodka sauce (I used Raos). Sprinkle about 1 tablespoon of oregano over the top of the sauce and meatballs and place into a 425 degree oven for about 15 - 20 minutes, or until the sauce is bubbly and hot.
- Remove from the oven, grate more Parmesan cheese over the top (measure with your heart because you can never have too much Parmesan). Return to the oven long enough to melt the cheese.
- Again, remove from the oven...break the Burrata over the hot meatball mixture and sprinkle with chopped fresh basil.
- Serve over spaghetti noodles and enjoy!
And…here is a boutique with a few random (but good) things I’m loving right now!
This recipe really was so very delicious and I can’t wait to have some for lunch! Let me know if you make this and tell me…are you enjoying the blog topics? Let me know in the comments!
~XOXO Suzanne