Meet the most delicious vodka sauce chicken parmesan meatballs: juicy, tender chicken meatballs simmered in a silky vodka sauce, topped with melty mozzarella and fresh basil. They’re a winner no matter how you serve them.
Cozy season is the best season.
These vodka sauce chicken parmesan meatballs are a little dream: tender meatballs baked in a creamy vodka sauce, finished with gooey mozzarella and plenty of fresh basil. Whether served as an appetizer, over pasta, tucked into a sandwich or eaten with garlic crostini, they’re always a hit.
This is my monthly meatball recipe — my family are huge meatball fans and I’m always trying to keep things interesting. These chicken meatballs are one of my go-to recipes because they stay tender and juicy and don’t dry out, no matter how I serve them.
Adding the meatballs to vodka sauce keeps them extra moist and infuses them with rich flavor. And honestly, everything is better with vodka sauce — it’s smooth, slightly sweet and the perfect upgrade from a basic marinara. I make my vodka sauce whenever a tomato-based dish is on the menu.
Although this recipe requires making both the meatballs and the sauce, it can mostly be done in one skillet. I brown the meatballs, set them aside, make the sauce in the same pan, return the meatballs to the sauce, top with fresh mozzarella and finish everything in the oven until bubbly and golden.
The kids love these with pasta or breadsticks — it’s their favorite meal and they always ask for it. I’ll often serve homemade breadsticks alongside, plus a simple vegetable like roasted parmesan broccoli as a side.
I prefer eating these meatballs on toast, crostini or even in a wrap, while my partner prefers them over pasta or in a cheesy sandwich. I like to pop the whole skillet under the broiler for a minute to get the cheese beautifully browned.
They’re also perfect for game day: set the skillet on the table with a spoon and guests can help themselves. The vodka sauce is always a conversation starter — people ask what it is, and then they ask for seconds.
It’s honestly one of my favorite comfort meals. Try serving it with garlic toasts for scooping up every last bit of sauce.
Cheesy Chicken Parmesan Meatballs in Vodka Sauce
Cheesy Chicken Parmesan Meatballs in Vodka Sauce
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Ingredients
Chicken meatballs
- 1 pound lean ground chicken, about 94% lean
- kosher salt and pepper
- 2 garlic cloves, minced
- ½ cup finely grated parmesan
- ½ cup seasoned breadcrumbs
- ⅓ cup chopped fresh herbs (parsley, basil, chives)
- 1 to 2 tablespoons olive oil
Vodka sauce
- 2 tablespoons unsalted butter
- 2 shallots, diced
- 6 garlic cloves, minced
- 1 cup tomato paste
- ¼ cup vodka
- 1 ¾ cups reserved pasta water (or faux pasta water)
- ⅔ cup heavy cream
- ⅔ cup finely grated parmesan, plus more for topping
- 8 ounces fresh mozzarella, torn or sliced
- ¼ cup shaved parmesan for topping
- crushed red pepper for topping
- fresh basil for topping
Buttery garlic toasts
- 1 baguette, sliced into rounds
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- flaky salt
Instructions
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Preheat the oven to 425°F.
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In a large bowl, place the ground chicken and season with salt and pepper. Add the minced garlic, grated parmesan, breadcrumbs and chopped herbs. Gently mix until just combined.
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Roll the mixture into 1-inch meatballs.
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Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and brown for 3–4 minutes per side, turning gently so they brown evenly. Transfer the browned meatballs to a plate.
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To the same skillet, melt the butter over medium-low heat. Add the shallots and garlic with a pinch of salt and pepper and cook until softened. Stir in the tomato paste and cook for about 5 minutes until the color deepens — that develops the flavor.
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If you don’t have reserved pasta water, make a quick substitute: combine 1 cup water with 1/4 teaspoon cornstarch and a pinch of salt, bring to a boil, then remove from heat. This works well as faux pasta water.
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Pour in the vodka and scrape up any browned bits from the pan. Stir in ¾ cup of the reserved pasta water, then add the heavy cream and ⅔ cup parmesan. Stir until the cheese melts and the sauce is smooth. Adjust seasoning with salt and pepper and thin with more pasta water if needed.
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Return the meatballs to the sauce and toss to coat. Arrange the fresh mozzarella on top of the meatballs.
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Bake the skillet in the oven for 10–15 minutes until the cheese is bubbly and the meatballs are cooked through. Remove and top with shaved parmesan, fresh basil and crushed red pepper. Serve with garlic toasts or your preferred side.
Buttery garlic toasts
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While the meatballs bake, melt the butter in a skillet over medium heat and add the minced garlic. Arrange baguette slices in a single layer and cook until golden and toasted, flip and cook the other side until golden. Sprinkle with flaky salt and serve alongside the meatballs.
Did you make this recipe?
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Cheese pulls for life.