Spicy vodka sauce chicken meatballs are golden-seared and finished in a rich, creamy tomato sauce spiked with Calabrian peppers and vodka. This high-protein meal prep dish comes together in one skillet and serves over orzo for a satisfying Italian-American dinner.
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In a large bowl, combine ground chicken, breadcrumbs, eggs, 1/2 cup grated Parmesan cheese, and chopped onion. Mix with your hands until just combined.
Form the mixture into meatballs, about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear on all sides until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add the minced shallot and garlic. Sauté for 1-2 minutes until fragrant.
Stir in the chopped Calabrian peppers.
Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom.
Add the crushed tomatoes and bring the sauce to a simmer.
Stir in the heavy cream and 1/4 cup of grated Parmesan cheese until the sauce is smooth and creamy.
Return the seared meatballs to the skillet, nestling them into the sauce. Let simmer for 10-15 minutes, or until the meatballs are cooked through.
To serve, place a bed of cooked orzo in a meal prep container, top with meatballs and sauce, and garnish with shredded Parmesan cheese.
Refrigerate meatballs and sauce together in an airtight container for up to 4 days; reheat gently on the stovetop over medium heat, or freeze for up to 3 months and thaw overnight before reheating.
Yes. Form and refrigerate the mixture up to 24 hours before searing, or freeze uncooked meatballs for up to 3 months. Thaw before cooking if frozen.
Use red pepper flakes (1 tsp), fresh Thai chilies, or hot Italian peppers. Adjust to taste for heat level.
They should simmer for 10-15 minutes until an internal thermometer reads 165°F, or cut one open to confirm no pink remains.
The vodka burns off during deglazing and adds depth. You can replace it with chicken broth, but the flavor profile will be milder.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
