An all time favorite that is actually really easy to make! The rich creamy vodka sauce goes perfectly with chicken. This time around I decided to make bocconcini stuffed chicken meatballs for a different take on “spaghetti and meatballs.” This recipe is designed for a delicious and relatively quick dinner. No 4 hour sauce simmer!

Lets start with the meatballs! These chicken meatballs are pretty basic in nature. The flavor profile consists of  sweet basil and nutty parmesan.

Preheat the oven to 400. Spray a cookie sheet with nonstick cooking spray (I use coconut oil.) In a large bowl, whisk together two seasoned eggs. (Seasoned meaning- S&P baby!)  With chicken or turkey, I always use an extra egg to help bind and keep the meatball moist. Once the eggs are whisked add two pounds of ground chicken, salt, and pepper. Basil, parmesan, panko, onion powder, garlic powder, and a touch of oregano can be added. Combine all ingredients. Take a generous amount of the chicken mixture (about a ping pong ball size) into your hand, flattened. Add one piece of bocconcini to the center of the mixture. Take some additional chicken mixture to cover and roll into a ball. Make sure to pack the meatball a bit tight to help prevent it from breaking apart. Place on the cookie sheet and repeat. Place the meatballs into the oven for about 15-20 minutes depending on the size and oven temperature.

While the meatballs are cooking, chop the onions and garlic for the sauce. In a large pan (I used a “jumbo cooker” which essentially is a large, deep fry pan) add some olive oil. As the oil heats add the onions and garlic. Watching the onions beginning to sweat (about 3 minutes in) slowly add chicken stock and reduce. Repeat this process two times. Once the onions and garlic are aromatic and translucent, add the vodka. Bring this to a boil to reduce. Let the vodka mixture cook for about 5-8 minutes stirring frequently. Sauce will begin to thicken a bit. At this point add two sticks of butter (yes, two). Let the butter melt into the sauce while continuing to stir occasionally. Sauce should bubble as butter melts completely. Crushed tomatoes are added and sauce is brought to a low simmer. Slowly add in heavy cream and stir frequently. The sauce should be mixed thoroughly.

At this time your meatballs should be done. Remove from oven and gently lift each meatball in to the sauce. Meatballs will have a flat bottom and a spatula should do the trick. Let meatballs simmer in  the sauce until ready to serve. Make your choice of pasta. I used a brown rice spaghetti noodle.  Plate and sprinkle with parmesan. Voila!

Vodka Sauce

Bocconcini Stuffed Chicken Meatballs

Bocconcini Stuffed Chicken Meatballs

– 2 lbs ground chicken

–  1/2 tsp onion powder

– 1 tbsp. sweet basil

– 1/2 tsp garlic powder

– 2 eggs

– 1/4 teaspoon oregano

– 1/2 cup Panko bread crumbs

– S&P (salt and pepper)

– 1/2 cup shredded Parmesan cheese

– 1 container of bocconcini (amount varies)

 Vodka Sauce

– 1/2 sweet yellow onion, minced

– 2 tbsp. of olive oil

– 4-6 garlic cloves, minced

– 1 cup of vodka

– 2 sticks of butter (unsalted)

– 2, 28 oz cans of crushed tomatoes

– 1/2 cup to 1 cup of chicken stock

– 1/3 of a cup of heavy cream