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Indulge in the ultimate Italian chicken meatball bake featuring spicy meatballs baked to perfection in velvety vodka sauce and crowned with a layer of heavenly burrata cheese. This recipe combines simple ingredients, hands-off cooking, and bold flavors for an unforgettable meal that’s as easy to make as it is a eat!

“Now these are the kind of meatballs I’ve been looking for. I’m not the biggest fan of them in general because they just lack flavor in my opinion, but I LOVE all of the spices in these! And YES to the burrata and vodka sauce. I could of ate this for breakfast, lunch, and dinner!”

– MARK
Overhead photo of baked meatballs and vodka sauce with burrata cheese in a 9x13-inch casserole pan.

Update: This recipe was originally published in January 2018. I made updates to the article below to include more information about making Italian chicken meatball bake at home.

Hi there, friends! Today we are taking a small break from ultra nutritious, super healthy eats. After two snow storms I’m craving something cozy and comforting.

I hope I’m not alone in my need for a cheesy, soul-warming meal! So, who’s with me?!

Table of Contents

About this chicken meatball bake

Experience a symphony of delightful flavors with every bite of this baked spicy chicken meatball dish!

Featuring plump, juicy and tender spicy chicken meatballs simmered and smothered in a creamy, luscious, vodka tomato sauce; topped with decadent, rich burrata, salty parmesan, sweet basil and fresh parsley. Perfectly seasoned with bold spices, these meatballs are moist, juicy, incredibly flavorful

Plus, these saucy meatballs are baked entirely in the oven! No browning on the stovetop and creating a greasy mess here! Just golden brown, tender meatballs with all the silky sauce and melty cheese!

I can guarantee you and your family will love this recipe as much as we do! But then again, what’s not to love about cozy meal made of meatballs, vodka sauce and ooey-gooey cheese??!

If you’re looking for more easy and delicious restaurant-quality chicken dinners, try these family favorites next: Margherita Chicken Pasta, Sundried Tomato Chicken, or Creamy Florentine Chicken.

Why you’ll love this recipe

  • Unique Flavor Fusion: This italian chicken meatballs recipe offers a standout combination of spicy Italian meatballs, zesty vodka sauce, and creamy burrata, creating a flavor profile that’s both bold and indulgent, unlike anything you’ll find in standard meatball recipes.
  • Comfort Food Elevated: While classic meatballs are a comfort food staple, this recipe takes it up a notch with the rich and sophisticated vodka sauce and the luxurious addition of burrata, transforming traditional meatballs into an impressive meal.
  • Effortless Preparation: With simple ingredients and straightforward instructions, this recipe for roasted chicken meatballs is easy to prepare while still looking and tasting gourmet. It’s perfect for home cooks who want to impress without spending hours in the kitchen.
  • Versatile and Crowd-Pleasing: Saucy, cheesy meatballs are ideal for any occasion, from a cozy family dinner to a festive gathering. The rich flavors and creamy texture make it a hit with both kids and adults alike.
  • All-in-One Dish: Combining meatballs, sauce, and cheese in one dish makes cleanup a breeze! This recipe delivers big flavor without the hassle of multiple pots and pans.
Overhead of ground chicken, a whisked egg, panko bread crumbs, grated parmesan cheese, and spices in a large mixing bowl (before mixing).

What are Italian chicken meatballs?

Chicken meatballs are made of ground or minced chicken meat rolled into a small ball. Spicy meatballs also include other flavoring ingredients such as grated onion, garlic, whisked egg and spicy seasonings like crushed red pepper flakes and chili powder.

Meatballs can be cooked by broiling, baking, frying, steaming or braising in a sauce.

Ingredients for vodka sauce with meatballs

  • Yellow Onion: Lends a sweet and savory depth of flavor to the meatballs. 
  • Ground Chicken or Chicken Mince: You can use lean or regular ground chicken or chicken mince for this recipe, depending upon how tender and rich you’d like your chicken balls.
  • Garlic: Provides a robust and aromatic flavor. Look for garlic bulbs that are firm with no sprouting or soft spots.
  • Large Egg: Binds the meatballs together and adds moisture, ensuring a tender texture. 
  • Panko Breadcrumbs: Provides a light and crispy texture to the meatballs. For the best results, use plain panko breadcrumbs rather than seasoned ones to control the flavor profile.
  • Freshly Grated Parmesan: Purchase a block of Parmesan and grate it yourself to maximize freshness and flavor.
  • Italian Seasoning: A blend of herbs that adds a classic Italian flavor profile to the meatballs. 
  • Chili Powder: Adds a layer of heat and complexity to the meatballs. ix of spices.
  • Crushed Red Pepper Flakes: Provides additional heat and a touch of spice.
  • Paprika: A combination of both sweet and smoked paprika adds depth and a smoky sweetness to the meatballs. 
  • Kosher Salt and Ground Black Pepper: Essential for seasoning and enhancing all the flavors in the meatball bake.
  • Vodka Sauce: A rich, creamy tomato sauce with a touch of vodka, providing a luxurious cooking sauce for the meatballs. You can use homemade vodka sauce for a richer flavor or opt for a high-quality store-bought version.
  • Burrata: A creamy, decadent cheese that adds a luscious texture and flavor to the dish. But, you can swap in fresh mozzarella if you prefer.

Recipe variations

  • Cheese Variations: Swap out burrata for other cheeses like mozzarella, goat cheese, or ricotta.
  • Sauce Variations: Experiment with different sauces such as marinara sauce, Alfredo, or roasted red pepper sauce.
  • Meat Options: Substitute ground chicken with other ground meats like turkey, beef, or pork. Each type of meat will alter the flavor and texture of the meatballs, allowing for customization based on personal preferences.
  • Heat Level: Adjust the level of spiciness by varying the amount of chili powder and red pepper flakes. For a milder version, use less chili powder and omit the red pepper flakes, or for an extra kick, increase the quantities.
  • Vegetable Add-ins: Incorporate finely chopped vegetables such as bell peppers, mushrooms, or spinach into the meatball mixture for added nutrition and flavor. However, please note you’ll need to sauté the vegetables before mixing them in the meatballs.
  • Herb and Spice Blends: Customize the Italian seasoning blend by adding fresh herbs like basil, oregano, or thyme. You can also experiment with spices like cumin or coriander for a unique twist on the traditional Italian flavor.
  • Gluten-Free Option: Substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make the dish suitable for those with gluten sensitivities.
  • Lower-Fat Version: Use lean ground chicken breast to make this meatball bake. Or substitute some of the burrata with a lighter option like reduced-fat Parmesan cheese.
Overhead photo of 15 roasted chicken meatballs on a parchment lined kitchen counter.

How to Make meatballs with vodka sauce

These chicken meatballs are incredibly easy to prepare and baked entirely in the oven!

  1. Prepare meatballs: Grate the onion into a large mixing bowl. Add the chicken, garlic, egg, breadcrumbs, parmesan, Italian seasoning, chili powder, red pepper flakes and both types of paprika. Season with salt and pepper. Use your hands to mix everything together well.
  2. Form meatballs: Roll and form the meat mixture into golf-ball size meatballs, roughly 2 tablespoons each.
  3. Add sauce to baking dish: Pour the vodka sauce into a baking dish. Spray a large oven-safe wire rack with non-stick cooking spray and arrange the rack on top of the baking dish.
  4. Add meatballs to rack: Add the meatballs to the top of the rack, arranging so that the raw meatballs are directly over the pan, which will allow the juices to drip into the sauce below! Lightly spray the top of the meatballs with oil.
  5. High Broil: Broil the meatballs (over the sauce) for 8-9 minutes. Remove and flip the meatballs over. Continue to broil for an additional 2-3 minutes. Remove from oven.
  6. Reduce oven temperature to 400 degrees Fahrenheit.
  7. Add meatballs to sauce: Carefully remove the rack of meatballs from the baking pan. Stir the sauce, taste and adjust for seasoning with salt and pepper. Transfer the meatballs from the rack into the sauce.
  8. Bake: Cover the pan and bake the meatballs for 20 minutes, or until an internal temperature of 165 degrees F.
  9. Uncover and add cheese: Uncover the pan and break the burrata on top of the meatballs and sauce, evenly distributing the cheese. Return to the oven and bake (uncovered) for an additional 8-10 minutes, or until the cheese is melty.
  10. Serve:  Garnish with fresh basil and parsley. Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread!

Expert tips for the best results!

  • Ensure Even Seasoning: Thoroughly mix the ground chicken with all seasonings and spices to ensure that each meatball is evenly flavored. *
  • Use Fresh Ingredients: Opt for fresh garlic, freshly grated Parmesan, and high-quality spices. Fresh ingredients enhance the overall flavor and aroma of the dish.
  • Mix Gently: When mixing and forming the chicken meatballs, handle the ground meat as little as possible. Overworking the meat can lead to tough meatballs, so mix just until the ingredients are combined.
  • Use a Deep Dish: For best results, use a baking dish that’s deep enough to hold both the vodka sauce and meatballs. This prevents the sauce from spilling over and helps the meatballs stay submerged and flavorful.
  • Check for Doneness: Use a meat thermometer to ensure the chicken meatballs in vodka sauce are cooked through. They should reach an internal temperature of 165°F (74°C)..
  • Allow to Rest: Let the baked meatballs in sauce rest for a few minutes before serving. This helps the juices redistribute and ensures the meatballs are moist and tender.
  • Garnish Thoughtfully: Remember you eat with your eyes first, so consider a sprinkling fresh basil or parsley over the chicken italian meatballs and vodka sauce before serving. And, don’t skimp on the extra Parmesan cheese!

Step-by-step photos: making this recipe at home

Below you will find a picture collage showing you exactly how to make this recipe for baked chicken meatballs, step-by-step! Please scroll down for the complete recipe card.

Overhead step by step photo collage illustrating how to make an Italian chicken meatball bake with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use a different type of meat?

Yes, you sure can. Feel free to substitute the ground chicken with ground turkey, beef, or pork. Each type of meat will alter the flavor and texture of the meatballs, so choose the ground meat based on your personal preference.

How do I prevent the meatballs from becoming dry?

Juicy, plump chicken meatballs are easy to obtain with a few simple tricks:

  • Use ground chicken or ground thigh. While chicken breasts are great in the right situation, they make a dry meatball. For the best meatball, use a chicken mixture that is a combination of both ground white and dark meat. Or, you can simply use plain ground chicken thighs. Just make sure you avoid anything marked as “all white meat” or “lean” ground chicken. Tip:  If you can’t find ground chicken that is a mixture of both white and dark meat chicken, grind meat yourself. Or you can ask your butcher to grind chicken thighs and chicken breasts together for you.
  • Use a panade. A panade is a mixture of starch, usually breadcrumbs, mixed with a liquid. While most panades are made with milk or buttermilk, these meatballs are made with the liquid from grated onion for added flavor!
  • Mix breadcrumbs and seasoning into the eggs.  Mix the seasonings and breadcrumbs (or panade) into the whisked eggs prior to adding the ground chicken. Mixing the seasonings into the eggs first will help prevent over-mixing the meatballs once the chicken is added. Over-mixing will cause your meatballs to be dry.
  • Braise or cook meatballs in a sauce.  Meatballs cooked or braised in a sauce retain their moisture and are incredibly plump and moist.
  • Don’t overcook the meatballs.  Overcooked meatballs will turn out extremely dry. Make sure you remove the meatballs from the oven when they are just cooked through.

What if I don’t have vodka sauce?

If vodka sauce isn’t available, don’t fret. You can use marinara or another tomato-based sauce as a substitute. If you’re looking for a rich sauce, try adding a few splashes of heavy cream to your pasta sauce.

What temperature to bake meatballs in vodka sauce?

The exact temperature will depend upon the recipe and method of preparation.

This recipe calls for broiling the meatballs in the oven prior to baking. The browned meatballs are then baked in an oven preheated to 400 degrees fahrenheit.

Can I make the meatballs ahead of time?

Absolutely. You can make the chicken italian meatballs up to 2 days in advance. Roll the meatballs and place them on a plastic wrap-lined tray or pan. Cover the pan with more plastic wrap and store in the refrigerator. Allow the meatballs to sit at room temperature for 30 minutes before adding them to the vodka sauce and baking them in the oven.

Overhead photo of a meatballs in vodka sauce in a casserole dish.

Serving Roasted chicken meatballs

You can serve these chicken italian meatballs as an appetizer, stand-alone meal, or as an entrée with a side such as spaghetti. These spicy, saucy chicken balls are fool-proof and make a delicious meal no matter how you choose to serve them!

Common Serving Suggestions

Unique Serving Suggestions

  • Serve with Polenta: Creamy, cheesy polenta makes the perfect bed for warm, saucy meatballs with rich burrata cheese.
  • Make a Meatball Hoagie: Use hoagie rolls or hollow out a baguette and fill it with the meatballs, vodka sauce, and a slice of melty cheese like provolone or mozzarella cheese. Then bake until the bread is crispy, slice, and serve as a hearty sandwich.
  • Transform into a Meatball Pizza: Spread the meatballs and sauce onto a pizza crust, sprinkle with additional cheese, and bake until the crust is crispy.
  • Stir into Soups: Stir spiced chicken meatballs into your favorite vegetable or noodle soup for added flavor and heartiness.
  • Use Meatballs in Casseroles: Leave leftover meatballs whole or chop them into bite size pieces and use them to make baked ziti, baked spaghetti, or your favorite Italian casserole.
Close-up photo of vodka sauce with meatballs, burrata cheese, parmesan, and basil.

Storing leftovers

  • Allow any leftover Italian meatballs in vodka sauce to cool completely to room temperature before storing in an airtight container. Properly stored, meatballs will keep for 5-7 days in the fridge.
  • To reheat, cover the baking dish with aluminum foil. Place in a 350 degree oven and bake for 30-40 minutes, or until warm throughout.

Freezing instructions

  • Before freezing, allow the leftover Italian chicken meatballs with sauce to cool completely to room temperature
  • Flash freeze: Place the cool meatballs on a baking sheet lined with parchment paper or plastic wrap to prevent sticking. Place the baking sheet in the freezer and flash freeze.
  • Once frozen, remove the baking sheet from the freezer and transfer the chicken italian meatballs to a freezer-safe zip-closure bag. Raw meatballs will keep in the freezer for 1-3 months.
Overhead photo of chicken italian meatballs with vodka sauce and cooked spaghetti in a large casserole pan.

These chicken italian meatballs in vodka sauce with burrata as easy to make, delicious and sure to quickly become a family favorite!

Until next week, friends, cheers – to cozy eats!
Cheyanne

For a totally different (yet totally tasty!) meatball experience, try these Thai Chicken Meatballs next!

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More recipes for meatballs!

Overhead photo of a large baking dish filled with baked spicy chicken meatballs topped with cheese and basil with a large serving spoon inserted into the dish.

Italian Chicken Meatball Bake

4.67 from 6 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 srvings
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Indulge in the ultimate Italian chicken meatball bake featuring spicy meatballs baked to perfection in velvety vodka sauce and crowned with a layer of heavenly burrata cheese. This recipe combines simple ingredients, hands-off cooking, and bold flavors for an unforgettable meal that’s as easy to make as it is a eat!

Equipment

  • 1 Large Mixing Bowl – for making the chicken meatballs
  • 1 Oven Safe Wire Rack – for roasting the chicken meatballs
  • 1 9×13-inch Baking Dish – for cooking the chicken meatball bake

Ingredients 

Instructions

  • Preheat Oven: Arrange the oven rack to the lower-middle position. Then preheat your oven to high broil.
  • Prepare Chicken Meatball Mixture: Grate the onion into a large mixing bowl.
    To the same mixing bowl, add the chicken, garlic, egg, breadcrumbs, parmesan, Italian seasoning, chili powder, red pepper flakes and both types of paprika.  Season with ¼ teaspoon each of salt and pepper. 
    Use your hands to mix all the ingredients until just combined. (Tip: Avoid over-mixing the meatballs are they will turn out tough.)
  • Form and Roll Chicken Meatballs:  Spray your hands lightly with olive oil to prevent sticking. 
    Use your hands or a cookie scoop to portion and form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each.  (Note: You should end up with about 15 meatballs).
  • Add Vodka Sauce to Baking Dish:  Pour the vodka sauce into a 9×13-inch baking dish. 
    Spray a large oven-safe wire rack with non-stick cooking spray.  Place the rack securely on top of the baking dish.
  • Place Meatballs on Rack Over Sauce:  Arrange the chicken meatballs on top of the oiled wire rack, making sure you place the meatballs so that they are over the pan and the juices will drip down into the sauce. 
    Lightly spray the top of the meatballs with non-stick cooking oil.
  • Oven Broil Chicken Meatballs:  Broil the meatballs (over the sauce) for 8-9 minutes, or until the tops are golden brown. 
    Remove from oven and flip the meatballs over. 
    Return to the oven and continue to broil for an additional 2-3 minutes. Then, remove the chicken meatballs from oven. 
    Reduce oven temperature to 400 degrees Fahrenheit. 
  • Add Meatballs to Vodka Sauce:  Carefully remove the rack of meatballs from the top of the sauce. 
    Stir the sauce, taste the sauce, and adjust it for seasoning with salt and pepper. 
    Transfer the roasted meatballs from the rack and place them into the vodka sauce.
  • Bake Chicken Meatballs In Sauce:  Cover the pan and bake the meatballs in sauce for 20 minutes, or until meatballs are cooked through to an internal temperature of 165 degrees F.
  • Uncover, Add Cheese, Bake Again:  Uncover the pan and break the burrata over top of the meatballs and sauce, evenly distributing the cheese all over the meatball bake. 
    Return the pan to the oven and bake (uncovered) for an additional 8-10 minutes, or until the cheese is melted.
  • Serve Chicken Meatball Bake:  Garnish the top of the italian chicken meatballs with fresh basil and parsley.  Sprinkle with more parmesan and enjoy plain or with your favorite pasta. Enjoy! 

Notes

  1. Chicken: I recommend regular ground chicken for this recipe, not lean ground chicken.  While you can use lean, all white meat ground chicken, your meatballs won’t be as flavorful and moist.
  2. Paprika: If you don’t have both sweet and smoked paprika, you can use a full teaspoon of just one type of paprika.  I personally like the different flavors both provide.
  3. Vodka Sauce: You can use 2 (24 ounce) jars of your favorite store-bought vodka sauce – just make sure it is a brand you are familiar with and enjoy!  The vodka sauce is a large part of this recipe!  I recommend making your own – easy homemade vodka sauce recipe can be found HERE. 
  4. Burrata Cheese: If you aren’t crazy about burrata, or can’t find it, you can substitute whole milk ricotta, fresh mozzarella, or a mixture of both!
  5. Taste Testing Meatballs: To test meatball mixture for seasoning, fry a teaspoon of the meatball mixture in a hot pan. Taste and adjust mixture for seasonings.
  6. Roasting Meatballs: If you don’t want the chicken meatball drippings to flavor your sauce, you can place the meatballs on a greased wire rack on top of a rimmed baking sheet and broil them that way instead.
  7. Tip for forming meatballs:  spray your hands lightly with oil to prevent the meatball mixture from sticking to your hands.
  8. To prepare meatballs in advance:  The meatballs can be formed up to 2 days in advance.  Place the meatballs on a plastic-wrapped lined sheet pan.  Cover the pan with more plastic-wrap and store in the refrigerator.
  9. To reheat meatballs in sauce:  Cover the baking dish with aluminum foil.  Reheat at 350 degrees Fahrenheit for 30-40 minutes, or until heated throughout.  
  10. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  11. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  12. Recipe Serves: 4 to 6
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 548kcal    Carbohydrates: 44g    Protein: 42g    Fat: 29g    Saturated Fat: 12g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 5g    Trans Fat: 0.1g    Cholesterol: 190mg    Sodium: 3467mg    Potassium: 2682mg    Fiber: 11g    Sugar: 25g    Vitamin A: 3861IU    Vitamin C: 48mg    Calcium: 501mg    Iron: 9mg
Course: entree
Cuisine: Italian

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45 degree angle, close-up shot of a baked chicken meatball in vodka sauce topped with melted burrata cheese.