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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
Cal/Serv:
523
Creamy vodka sauce is the ultimate comfort food, and with the addition of easy chicken meatballs, it becomes a simple, heartier dinner. Meatballs are a nice and filling alternative to pasta, although you can serve with pasta alongside if you want to go all out—sometimes you just need some extra protein in your comfort dishes. The whole dish comes together in under an hour, and is one you can master in no time. Here's everything you need to know:
The vodka sauce:
Our vodka sauce relies heavily on rich, sweet tomato paste, and vodka adds an almost spiciness to the dish and helps balance out the heaviness of the sauce. Wondering how to make the best vodka sauce? Don't be shy with the tomato paste. It has a more concentrated flavor than canned tomatoes, and texture-wise makes for a smoother, velvety sauce. If you’re all about a saucy pasta, we recommend doubling the sauce.
No need to pull out the expensive vodka for this recipe—one that you have on hand will work just fine. Use your favorite, or check out our favorite vodka brands for inspo.
Variations:
We went with chicken meatballs for this recipe, but you can switch it up. Make our Italian meatballs if you're craving ground beef, or make ground turkey meatballs instead. Not feeling meatballs? This vodka sauce goes with just about anything: add chicken breasts or chicken thighs if you prefer.
Serving ideas:
We love this dish served plain, but no one would complain if you served this on top of a heaping bowl penne. Alternatively, you can serve this alongside some garlic and feta mashed potatoes, roasted asparagus, or cacio e pepe Brussels sprouts.
Did you try this recipe? Let us know how it went in the comments!
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Ingredients
Meatballs
- 1 lb.
ground chicken
- 1/2 cup
panko bread crumbs
- 1 oz.
finely grated Parmesan (about 1/4 c.)
- 1
large egg, lightly beaten
- 2
cloves garlic, finely chopped
- 2 Tbsp.
chopped fresh parsley
- 1 1/2 tsp.
kosher salt
Freshly ground black pepper
- 1 Tbsp.
extra-virgin olive oil
Vodka Sauce
- 2 Tbsp.
unsalted butter
- 1
small shallot, finely chopped
- 2
cloves garlic, finely chopped
- 1/2 cup
tomato paste
- 2 Tbsp.
vodka
- 1/2 cup
heavy cream
- 1/2 cup
(or more) water
- 1/4 tsp.
crushed red pepper flakes
Kosher salt
Freshly ground black pepper
- 1 oz.
finely grated Parmesan (about 1/4 c.), plus more for serving
Chopped fresh parsley, for serving
Directions
Meatballs
- Step 1In a large bowl, combine chicken, bread crumbs, Parmesan, egg, garlic, and parsley; season with salt and a few grinds of black pepper.
- Step 2Form mixture into 12 meatballs (about 3 tablespoons each). If mixture is too sticky, slightly wet your hands to help form balls.
- Step 3In a large, high-sided skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden brown on all sides and almost cooked through, 10 to 12 minutes. Transfer to a plate.
Vodka Sauce
- Step 1In same skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring frequently, until darkened and fragrant, about 3 minutes. Add vodka and cook, stirring, until evaporated, about 1 minute more.
- Step 2Slowly add cream and water. Stir until smooth, then stir in red pepper; season with salt and black pepper.
- Step 3Return meatballs to skillet and reduce heat to low. Turn meatballs to coat in sauce. Cover skillet and cook, stirring occasionally and adding more water if sauce is too thick, until meatballs are cooked through, 8 to 10 minutes. Add Parmesan and stir until melted.
- Step 4Transfer meatballs to a platter. Top with more Parmesan and parsley before serving.
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