Vodka Chicken Parmigiana Meatballs

Tender chicken meatballs simmered in a creamy vodka-infused tomato sauce, finished with bubbling mozzarella, golden breadcrumbs, and fresh basil. Classic Italian flavors with a modern, restaurant-worthy twist—perfect for impressing guests or elevating weeknight dinners.

By @keetasdishdiaries

Original recipe source

Cook time: 55 minutes

Servings: 5

Ingredients

• 1.65 lbs Ground Chicken half breast, half thigh recommended
• 2 Egg
• 1 cup Bread Crumbs
• 1.6 oz Parmesan Cheese grated
• 1.5 tsp Garlic Powder
• 1.5 tsp Italian Seasoning
• 1 tsp Salt
• 0 Pepper freshly ground, to taste
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 1 Onion large, brown, finely chopped
• 1.5 tbsp Garlic minced
• 0.5 cup Tomato Paste
• 3 tbsp Vodka
• 1.25 cups Cooking Cream full fat preferred
• 0.5 cup Chicken Broth or water
• 1 tsp Chili Flakes to taste
• 0 Salt to taste
• 0 Pepper to taste
• 8 oz Mozzarella sliced or grated
• 0.25 cup Bread Crumbs for topping
• 0 Parmesan Cheese extra, for sprinkling
• 0 Basil fresh, to finish

Instructions

1. Preheat your broiler (grill) to high and position an oven rack about 6 inches from the heat source.
2. In a large mixing bowl, gently combine ground chicken, eggs, breadcrumbs, grated parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix by hand until ingredients are just incorporated to maintain a light meatball texture.
3. Portion the meatball mixture into even balls using an ice cream scoop or damp hands. Arrange them on a tray, ensuring uniform size for even cooking.
4. Heat butter and olive oil in a large, oven-safe skillet over medium heat. When the butter foams, add finely chopped onion and sauté until soft and translucent, about 4–5 minutes.
5. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown.
6. Add tomato paste to the pan. Cook, stirring often, for about 2 minutes until the paste darkens in color and begins to caramelize.
7. Pour in the vodka, scraping up any browned bits from the base of the pan. Let the vodka bubble and reduce for about 1 minute to cook off the alcohol.
8. Stir in the cooking cream, chicken stock or water, chili flakes, salt, and pepper. Mix until smooth and the sauce is gently simmering.
9. Nestle the raw meatballs into the sauce in a single layer, spooning a bit of sauce over each. Cover the skillet with a lid or foil.
10. Simmer the meatballs over low heat for about 18 minutes, turning them once halfway through, until fully cooked and firm to the touch.
11. Remove the lid and top the meatballs generously with sliced or grated mozzarella. Sprinkle with extra breadcrumbs and a bit more grated parmesan for a golden topping.
12. Transfer the skillet to the oven and broil for 3–5 minutes, or until the cheese is melted, bubbling, and the breadcrumbs are deeply golden.
13. Remove from the oven and let the dish rest for 2 minutes to allow the cheese to set slightly before serving.
14. Finish with a scattering of fresh basil leaves before serving. Serve hot, ideally with crusty bread or a simple salad.