Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Vodka Sauce
To Finish / Serve
Method
Meatballs
In a small bowl combine the plain breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is soft (panade).
Mix meatball ingredients
In a large bowl add ground chicken, the soaked breadcrumb mixture, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, Kosher salt, and black pepper. Use clean hands to gently combine until just incorporated; avoid overworking to keep meatballs tender.
Portion and shape
Using a tablespoon or small cookie scoop (~1.5 tbsp), portion the mixture and roll into uniform meatballs about 1 to 1 1/4 inches in diameter (yields roughly 20–24 meatballs). Place on a rimmed tray or plate while you heat the pan.
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat. When oil is shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side, turning to brown all sides; meatballs will not be fully cooked through. Transfer browned meatballs to a plate.
Vodka Sauce
Sweat aromatics
In the same skillet (wipe out excess oil if burned, leaving a thin coating) add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook, stirring, until translucent and soft, about 5–6 minutes. Add the 2 teaspoons minced garlic and 1/4 teaspoon crushed red pepper flakes and cook 30–45 seconds until fragrant.
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, stirring so it doesn't stick. Add 1 cup crushed tomatoes and stir to combine. Pour in 1/4 cup vodka, increase heat to medium-high briefly and simmer 2 minutes to reduce alcohol and meld flavors, scraping any browned bits from the pan.
Simmer with meatballs
Reduce heat to medium-low, return the browned meatballs to the skillet nestling them into the sauce. Cover and simmer gently for 12–15 minutes, turning once halfway, until meatballs reach an internal temperature of 165°F (74°C) and sauce has thickened slightly.
Finish sauce
Remove lid, stir in 1/2 cup heavy cream and 1/2 teaspoon sugar (if using). Simmer uncovered 2–3 minutes until sauce is creamy and slightly reduced. Taste and adjust seasoning with 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper as needed.
To Finish / Serve
Spoon the meatballs and vodka sauce into a warmed serving dish. Sprinkle 1/2 cup grated Parmesan over the top and garnish with 2 tablespoons chopped basil or parsley. Serve hot with lemon wedges on the side if desired to brighten the flavors.