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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Baked Spicy Chicken Meatballs

Published March 2, 2020. Last Updated March 2, 2020 by Cheyanne

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This Spicy Chicken Meatballs recipe is totally hands off!! Tender, plump meatballs are browned and simmered in a creamy vodka sauce completely in the oven! Plus, they are meal-prep and freezer-friendly! Serve them as an appetizer, stuffed in a hoagie or with a big plate of pasta! No matter how you serve these up, they are guaranteed to be a hit with your family!

Overhead photo of spicy chicken meatballs baked in vodka tomato sauce and topped with cheese in a large 9x13-inch pan with ramekins of grated parmesan and crushed red pepper flakes next to the pan.

Updated:  This post was originally published in January 2018. I took new photos and updated the post below to include more information about chicken meatballs. I also tweaked the recipe to perfection and added step by step photos to show you how quick and easy these moist, saucy and spicy meatballs are to make!

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?!

Overhead photo of all the ingredients needed to prepare spicy chicken meatballs neatly organized by individual ingredient in a large white mixing bowl.

Quick Navigation - Table of Contents

  • Spicy Chicken Meatballs
    • What are spicy chicken meatballs?
    • How to keep chicken meatballs moist?
    • What sauce goes with spicy meatballs?
    • What temperature to bake meatballs?
    • How to prepare meatballs?
    • What to serve with meatballs?
    • What to do with leftover meatballs?
    • How long will meatballs keep?
      • How to reheat meatballs?
    • Can you freeze meatballs?
  • Spicy Chicken Meatballs
    • Equipment
    • Ingredients
      • Optional for Garnish:  Fresh Basil, Fresh, Parsley
      • Optional for Serving: Crusty Artisan Bread, Cooked Pasta
    • Instructions
    • Notes
    • Nutrition
    • You Might Also Like…

Spicy Chicken Meatballs

Plump, juicy and tender spicy chicken meatballs simmered and swimming in a creamy, luscious, vodka tomato sauce; topped with decadent, rich burrata, salty parmesan, sweet basil and fresh parsley.

These meatballs are moist, light, incredibly flavorful and highly addictive!

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??!

What are spicy 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.

Overhead photo of browned spicy chicken meatballs on a piece of parchment paper.

How to keep chicken meatballs moist?

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

Tips for moist meatballs:

  • 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, 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 sauce goes with spicy meatballs?

Fiery meatballs pair well with a variety of sauces! You can either cook the meatballs in a sauce (as shown here), or you can bake the meatballs and serve them with a sauce on the side for dipping!

  • Vodka Sauce (shown here)
  • Marinara Sauce
  • Spaghetti Sauce
  • Alfredo Sauce
  • Chili Sauce
  • Sweet & Sour Sauce
  • Garlic Butter Sauce
  • Honey Garlic Sauce
  • Buffalo Sauce
  • Ranch Sauce
  • Firecracker Sauce

What temperature to bake meatballs?

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.

How to prepare meatballs?

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

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page)

  1. Preheat oven:  Arrange oven rack to lower-middle position. Preheat oven to high broil.
  2. Grate onion and prepare meatballs:  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 everything together well.
  3. Form meatballs:  Spray your hands lightly with olive oil to prevent sticking. Roll and form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each.
  4. Add 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.
  5. Add meatballs to rack:  Place the meatballs on top of the oiled rack. Make sure you arrange the meatballs so that they are over the pan and the juices will drip into the sauce. Lightly spray the top of the meatballs with oil.
  6. Broil:  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. Continue to broil for an additional 2-3 minutes. Remove from oven. Reduce oven temperature to 400 degrees Fahrenheit.
  7. Add meatballs to sauce:  Carefully remove the rack of meatballs from the top of the sauce. 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 meatballs are cooked through (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 melted.
  10. Serve:  Garnish with fresh basil and parsley. Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread!

Make in advance tip:  Meatballs can be formed (unbaked) 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 baking or broiling.

How to bake chicken meatballs step by step photos:

Overhead photo collage of how to prepare and bake spicy chicken meatballs step by step with written instructions on each step.

What to serve with meatballs?

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

Side dishes to serve:

  • Pasta – Hot, buttery noodles are the obvious pairing for Italian meatballs.
  • Hoagie Rolls – Turn your meatballs into a sub sandwich! Just don’t forget to top them with plenty of melty cheese like provolone or mozzarella.
  • Polenta – Creamy, cheesy polenta makes the perfect bed for warm, saucy meatballs.
  • Mashed Potatoes or Mashed Cauliflower – A big pile of buttery mash is a nice flavor combination for moist meatballs.
  • Sautéed Peppers and Onions – A side of tender, flavorful peppers and onions is a lighter pairing option.
  • Sauteed or Roasted Mushrooms – Mushrooms enhance the meaty flavor of meatballs.
  • Ratatouille – This vegetable side dish is a classic pairing option for meatballs.

What to do with leftover meatballs?

Have a few leftover meatballs but no clue what to do with them? Below are a few ways to transform your leftovers into a brand-new meal.

  • Meatballs Sub Sandwich – Warm up the meatballs and serve them tucked inside a hoagie roll. Top with peppers, onions and plenty of cheese for a hearty meal.
  • Lettuce Wrap – Wrap meatballs in Boston Bibb lettuce for a lighter sandwich option.
  • Pizza – Roughly chop or half meatballs and use them as a topping for pizza.
  • Salad – Add meatballs to the top of your salad for added sustenance. Heartier, sturdy salads such as Caesar, kale, or lentil works best.
  • Soup – Stir meatballs into your favorite vegetable or noodle soup for added heft and flavor.
  • Pasta Bake – Add leftover meatballs to your favorite pasta bake or chop them up and use them to make baked ziti!

Overhead, up-close photo of spicy chicken meatballs baked in vodka tomato sauce, topped with cheese and garnished with fresh herbs and grated parmesan.

How long will meatballs keep?

Meatballs should be stored in an airtight container or zip-closure bag in the refrigerator. Properly stored, meatballs will keep for 5-7 days.

How to reheat meatballs?

These meatballs are incredibly easy to reheat!

To reheat, cover the baking dish with aluminum foil. Place in an oven preheated to 350 degrees Fahrenheit. Bake for 30-40 minutes, or until heated throughout.

Can you freeze meatballs?

Meatballs freeze beautifully! Plus, they are so incredibly versatile, I often double the recipe and hoard them away in the freezer. When I’m in a pinch or don’t know what to make for dinner, they are a lifesaver! Trust me, you will want these spicy balls of joy stashed away in your freezer for quick weeknight dinners!

To freeze raw meatballs:  Place them 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 meatballs to a freezer-safe zip-closure bag. Raw meatballs will keep in the freezer for 1-3 months.

Overhead photo of spicy chicken meatballs baked in vodka tomato sauce and topped with cheese and cooked spaghetti in a large 9x13-inch pan with a large serving spoon inserted into the pan of meatballs.

These Baked Spicy Chicken Meatballs in Vodka Sauce with Burrata as easy to make, downright delicious and sure to quickly become a family favorite!

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

XOXO
Cheyanne

 

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How to make the best Spicy Chicken 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.
Print Recipe
4.91 from 11 votes

Spicy Chicken Meatballs

Golden brown, tender, juicy BAKED Spicy Chicken Meatballs simmered in a creamy, luscious Vodka Sauce and smothered with oozy cheese! This twist on classic Italian meatballs is easy to make and sure to become a family favorite!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: entree
Cuisine: Italian
Keyword: baked, chicken, Easy, meatballs, parmesan, spicy, vodka
Servings: 4
Calories: 554kcal
Author: Cheyanne Holzworth

Equipment

  • Large Mixing Bowl
  • Oven Safe Wire Rack
  • 9x13-inch Baking Dish

Ingredients

  • 1/4 Yellow Onion
  • 1 pound Ground Chicken or Chicken Mince (SEE NOTES)
  • 2 cloves Garlic – minced or pressed
  • 1 large Egg - lightly beaten
  • 1/2 Cup Panko Breadcrumbs
  • 1/4 Cup Freshly Grated Parmesan - plus more for serving
  • 2 tsp Italian Seasoning
  • 1 1/2 tsp Chili Powder
  • 1 1/4 tsp Crushed Red Pepper Flakes - plus more for garnish
  • ½ tsp EACH: Sweet Paprika & Smoked Paprika (SEE NOTES)
  • Kosher Salt and Ground Black Pepper
  • 5 - 6 Cups Vodka Sauce – homemade or store-bought
  • 8 ounces Burrata

Optional for Garnish:  Fresh Basil, Fresh, Parsley

    Optional for Serving: Crusty Artisan Bread, Cooked Pasta

      Instructions

      • Preheat oven:  Arrange oven rack to lower-middle position.  Preheat oven to high broil.
      • Prepare 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 everything together well.
      • Form and roll meatballs:  Spray your hands lightly with olive oil to prevent sticking.  Roll and form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each.  (You should have about 15 meatballs).
      • Add sauce to baking dish:  Pour the vodka sauce into a 9x13-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.
      • Add meatballs to rack:  Place the meatballs on top of the oiled rack.  Make sure you arrange the meatballs so that they are over the pan and the juices will drip into the sauce.  Lightly spray the top of the meatballs with oil.
      • Broil:  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.  Continue to broil for an additional 2-3 minutes.  Remove from oven.  Reduce oven temperature to 400 degrees Fahrenheit. 
      • Add meatballs to sauce:  Carefully remove the rack of meatballs from the top of the sauce.  Stir the sauce, taste and adjust for seasoning with salt and pepper.  Transfer the meatballs from the rack into the sauce.
      • Bake:  Cover the pan and bake the meatballs for 20 minutes, or until meatballs are cooked through (internal temperature of 165 degrees F).
      • 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 melted.
      • Serve:  Garnish with fresh basil and parsley.  Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread! 

      Notes

      1. 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. 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. 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. 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. To test meatball mixture for seasoning, fry a teaspoon of the meatball mixture in a hot pan. Taste and adjust mixture for seasonings.
      6. 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.  
      Recipe Yield:  Approximately 15 meatballs
      Nutritional information is an approximation based upon 4 servings. 

      Nutrition

      Calories: 554kcal | Carbohydrates: 45g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 196mg | Sodium: 3792mg | Potassium: 2906mg | Fiber: 11g | Sugar: 30g | Vitamin A: 3870IU | Vitamin C: 48mg | Calcium: 505mg | Iron: 9mg

      ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.

      45 degree angle, up-close shot of a spicy baked chicken meatball in vodka sauce topped with melted burrata cheese and garnished with fresh basil and chopped parsley.

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      Comments

      1. Mary Ann | The Beach House Kitchen says

        March 3, 2020 at 10:38 am

        5 stars
        Love all the new photos Chey. These would fly right off the table at our house. Perfect with your homemade vodka sauce! Pinned!

        Reply
      2. Ben @ Havocinthekitchen says

        March 3, 2020 at 9:38 am

        5 stars
        Hmmm…how did I miss this recipe back in 2018? Anyway, these baked chicken meatballs look and sound splendid! Honestly, the main photos deserve to be demonstrated at the art gallery – there’s something artistic in the meatballs scattered over the vibrant tomato sauce along with the melted cheese and basil. And the photo with some pasta on top? Am I in heaven? 🙂

        Reply
      3. Marissa says

        March 2, 2020 at 2:28 pm

        5 stars
        I love how many directions you can take these meatballs, Cheyanne! Talk about versatile! These need to happen in our house ASAP!

        Reply
      4. Kelsie | the itsy-bitsy kitchen says

        March 1, 2020 at 5:39 pm

        5 stars
        Oooohhhh I’m so into this! I’m always in need of a nice cheesy meal! Honestly, you could throw burrata on cardboard and I’d probably eat it–but I’d rather eat meatballs than cardboard :). Have a great week, Chey!

        Reply
      5. Derek says

        September 26, 2019 at 1:45 am

        5 stars
        This recipe was amazing! Thank you for sharing!

        Reply
        • Cheyanne says

          September 26, 2019 at 7:14 am

          Hi Derek,
          I’m thrilled you enjoyed the recipe!! Thank you so much for coming back and letting me know how it went over!
          Cheers!

          Reply
      6. Agness of Run Agness Run says

        January 30, 2018 at 4:23 pm

        Yum! This seems like an ultimate lunch recipe which I am so intrigued to try, Cheyanne. I’ve never tried spiced chicken meatballs so I’ll definitely give your recipe a try!

        Reply
      7. Leanne | Crumb Top Baking says

        January 30, 2018 at 11:59 am

        Cheyanne, these chicken meatballs look so delicious swimming around in that sauce! And I loved all your tips for making moist meatballs. I had no idea using a mix of dark and white ground chicken would help! Thanks for sharing another delicious recipe!

        Reply
      8. stacey @ The Sugar Coated Cotted says

        January 30, 2018 at 11:00 am

        I hear you!! I just want comfort food this week, especially when it snows 😉 . This dish is everything to satisfy cravings!! Im in love!! Pinned. Take care.

        Reply
      9. Ben|Havocinthekitchen says

        January 30, 2018 at 10:02 am

        5 stars
        I’m not a huge fan of vodka (let’s be honest, I cannot stand it), but it beautifully works in this tomato sauce. But being a boring person, I’ve never tried this sauce with anything but pasta. I think combining it with meatballs was a genus idea, Chey! Giving this my green light 😉

        Reply
      10. Marissa says

        January 28, 2018 at 7:17 pm

        5 stars
        You knocked this one out of the park, Chey. OMG it looks amazing….so many delicious classics in one gorgeous pot.

        Reply
      11. Kathy @ Beyond the Chicken Coop says

        January 27, 2018 at 11:17 am

        5 stars
        I’m loving everything about this recipe! Especially the warm, cozy and delicious part! We are definitely in the midst of winter and it won’t be ending anytime soon. Great tip on trying a mini meatball first! So necessary to make certain the seasonings are just right!

        Reply
      12. Katherine | Love In My Oven says

        January 26, 2018 at 5:06 pm

        Chey!! This is comfort food at its finest. That burrata!?!? You’re killing me!! Hubby would think he’d died and gone to heaven if I made this for him!!

        Reply
      13. Christina says

        January 26, 2018 at 12:40 pm

        Yasss!!! I’m on board the burrata loving train! Seriously, vodka sauce and burrata cheese are simply THE BEST together! I was turned onto burrata cheese last year and have been finding excuses to cook with it ever since! My husband loves meatball anything so I KNOW he’ll flip when I make this. Pinning!!

        Reply
      14. Gayle @ Pumpkin 'N Spice says

        January 25, 2018 at 12:07 pm

        Now these are the kind of meatballs I need! 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 here! And YES to burrata and vodka sauce. I could eat this for breakfast, lunch, and dinner! Pinned! Have a great weekend, friend!

        Reply
      15. marcie says

        January 25, 2018 at 10:57 am

        I’ve had a big craving for meatballs that won’t quit so these are looking really good! I love that you lightened them up with chicken so that we can top them off with burrata! We deserve to take a break from lighter eating to get comfort from cold winter days…I’m with you 100%!

        Reply
      16. [email protected] says

        January 25, 2018 at 9:32 am

        5 stars
        Everything I love in one post! Now this has got my mouth watering!! Bring on the meatballs! XO

        Reply
      17. Kelsie | the itsy-bitsy kitchen says

        January 25, 2018 at 8:51 am

        Well that’s it. I’m coming for a visit. Can we have this for dinner every single night? Those puddles of melty burrata have me swooning! (PS, I’ve just forgotten about the whole healthy January thing at this point. . .) Have a great weekend, Chey!

        Reply
      18. Mary Ann | The Beach House Kitchen says

        January 25, 2018 at 8:35 am

        We both went Italian today Chey! Great minds! These look amaze-balls!! Lol! I’m always looking for recipes for other than beef meatballs. Tom and I are trying to clean up our act this year and eat healthier, so these are perfect! Can’t wait to try them! Happy weekend!

        Reply
      19. Jennifer @ Seasons and Suppers says

        January 25, 2018 at 8:18 am

        5 stars
        Love this! It’s hard to beat the combination of meatballs, tomato sauce and great, melty cheese 🙂 I want someone to just come and place this in front of me right now!

        Reply
      20. [email protected]'s Recipes says

        January 25, 2018 at 5:43 am

        My mouth is watering terribly, Chey…Love your recipes, always so delicious, healthful and beautiful. Wonderful!

        Reply
      21. TammyRenea @San Pasual's Kitchen says

        January 25, 2018 at 5:37 am

        4 stars
        I love everything about this recipe, Cheyanne! Even though it is not technically “light” it isn’t as heavy as it could be if you were using beef. It would definitely help cope with this harsh winter we are having. I’ve never had burrata but I’ll have to find this “cheese ball HEAVEN!”

        Reply

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      About me

      Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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