This Spicy Chicken Meatballs recipe is totally hands off!! Plump, tender 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 them up, these baked chicken meatballs are guaranteed to be a hit with your family!
Update: 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?!
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Spicy Chicken Meatballs: recipe overview
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 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.
FAQ: Baked chicken meatballs
How to keep homemade chicken meatballs moist?
Juicy, plump chicken meatballs are easy to obtain with a few simple tricks!
Tips for making 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 Italian 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 make chicken meatballs at home?
These chicken meatballs are incredibly easy to prepare and baked entirely in the oven!
- Grate onion and 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.
- Form meatballs: Roll and form the meat mixture into golf-ball size meatballs, roughly 2 tablespoons each.
- 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.
- 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.
- 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.
- Reduce oven temperature to 400 degrees Fahrenheit.
- 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.
- Bake: Cover the pan and bake the meatballs for 20 minutes, or until an 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 melty.
- Serve: Garnish with fresh basil and parsley. Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread!
How to bake chicken meatballs step-by-step photos
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 printable recipe card, which contains detailed instructions and measurements!
Make in advance tip: The chicken 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.
What to serve with saucy chicken meatballs?
You can serve easy baked 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!
Italian side dishes to try!
- 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?
Are you wondering what to do with those chicken meatball leftovers? 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!
Storing leftover chicken meatballs
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 tomato sauce 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.
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
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 easy Italian chicken dinners!
Are you looking for more simple, restaurant-quality chicken recipes? Try these family favorites next!
- Chicken Margherita Pasta (A creamy, one pot chicken pasta meal!)
- Sun-Dried Tomato Chicken (30 minute oven baked chicken recipe!)
- Creamy Chicken Florentine (one pan, 30 minute chicken dinner!)
How to make the best Spicy Chicken Meatballs👇
Below is the complete printable recipe card, along with some of the step-by-step photos! Scroll up for more in-depth instructional photos!
Spicy Chicken Meatballs
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
- 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.
- 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.
- 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.
- 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!
- To test meatball mixture for seasoning, fry a teaspoon of the meatball mixture in a hot pan. Taste and adjust mixture for seasonings.
- 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.
- Tip for forming meatballs: spray your hands lightly with oil to prevent the meatball mixture from sticking to your hands.
- 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.
- 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.
Nutrition
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This was restaurant worthy! Very delicious! My husband picked this recipe as he was craving pasta and meatballs. I made your homemade vodka sauce. Easy for the most part. However I’ve learned to read the whole recipe and it’s notes before I make a recipe and as it turned out I only used 1/4 cup of heavy cream as it was creamy enough for me. One more thing I might mention is I like spicy, but I might cut the red pepper flakes to 3/4 to 1 teaspoon in the sauce as I felt the spiciness took away from the flavor. And the flavor is amazing! Also, my meatballs registered at 165 degrees after broiling them, so I skipped baking them for 20 minutes and went right to the burrata step to melt the cheese. I served this over linguine. It was fabulous! Excellent recipe! Thank you!
Love all the new photos Chey. These would fly right off the table at our house. Perfect with your homemade vodka sauce! Pinned!
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? 🙂
I love how many directions you can take these meatballs, Cheyanne! Talk about versatile! These need to happen in our house ASAP!
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!
This recipe was amazing! Thank you for sharing!
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!
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!
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!
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.
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 😉
You knocked this one out of the park, Chey. OMG it looks amazing….so many delicious classics in one gorgeous pot.
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!
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!!
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!!
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!
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%!
Everything I love in one post! Now this has got my mouth watering!! Bring on the meatballs! XO
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!
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!
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!
My mouth is watering terribly, Chey…Love your recipes, always so delicious, healthful and beautiful. Wonderful!
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!”