Golden brown, tender, juicy BAKED Spicy Chicken Meatballs simmered in a creamy, luscious Vodka Sauce and smothered with oozy burrata and salty parmesan. Plus tips on how to prepare chicken meatballs and tricks to keep them moist! This twist on classic Italian meatballs is easy to make and sure to become a family favorite!

2 TBS Oil

8 ounces Burrata

2 pounds Ground Chicken (*)

1 Cup Panko Breadcrumbs

4 cloves Garlic (– minced & divided)

1 TBS Onion Powder

1 TBS Chili Powder

1 ½ tsp Sweet Paprika

1 ½ tsp Crushed Red Pepper Flakes (divided)

2 large Eggs (lightly beaten)

Kosher Salt and Ground Black Pepper

1 TBS Unsalted Butter

1 large Shallot (– finely diced)

1 TBS Tomato Paste

1 (28 ounce) Can Crushed Tomatoes

1/3 Cup Vodka

½ Cup Heavy Cream

Prepare the meatballs: Place the chicken, panko, 2 cloves of garlic, onion powder, chili powder, paprika, 1 teaspoon crushed pepper flakes and eggs in a large bowl along with 1 teaspoon salt and ½ teaspoon ground pepper. Mix well. Form into golf-ball sized meatballs (about 2 tablespoons each)and transfer to a plastic wrap-lined tray*.
Brown the Meatballs:  Heat oil in a large, oven-proof pan over medium heat until shimmering. Add meatballs to the pan (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and set aside on clean plate.
Preheat oven to 375 degrees F.
Make the sauce: In the same pan you used to cook the meatballs (don’t drain the pan), melt the butter over medium heat. Add in the shallots and cook until lightly browned, about 3-4 minutes. Add in the tomato paste, remaining 2 cloves of garlic, and ½ teaspoon crushed pepper flakes. Cook until fragrant, about 1 minute.
Remove from heat and add in the tomatoes, vodka and a generous pinch of salt. Return to heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 2 minutes. Taste and adjust for seasoning with salt.
Add the meatballs back into the sauce and transfer to the oven. Bake for 15 minutes. Remove from the oven and break the burrata on top, evenly distributing it across the pan. Return to the oven and bake for 8-10 minutes, or until cheese is melted.
Remove from the oven and garnish as desired. Enjoy!