Baked Chicken Meatballs with Vodka Sauce and Rigatoni

Chicken meatballs are much leaner than regular meatballs, but if you pair them correctly, you’ll get the benefits of a high protein pasta dish that’s lower in calories and big on flavor.  My baked chicken meatballs with vodka sauce and rigatoni is sure to become your favorite way to enjoy these yummy little meatballs. 

An Easy Vodka Sauce (Spicy or not!)

Now, to make vodka sauce you really just need some tomato paste, onion, garlic cloves, vodka and heavy cream.  It’s very easy, but the grocery store has marinara sauce you’d swear was from your grandma’s kitchen.  They even have delicious vodka sauces!  With just a few additions you’ll have an easy fool proof vodka sauce that takes these meatballs to the next level.  I love Rao’s brand (this is NOT sponsored). 

I tend to follow the Ina Garten principle that “store bought is fine” as long as it is high quality.  Most sauce connoisseurs agree that Rao’s is the real deal!  I start by adding some olive oil, garlic, onion, and red pepper flakes to the bottom of a pot. I like my vodka sauce spicy.  If you don’t I saute that over medium heat to bring out the flavor.  Then, I’ll add the jar of sauce to the pot along with the rind of a piece of parmesan cheese.

I let that simmer while I get out my large bowl and start mixing the meatballs.  It’s truly so simple and just doesn’t require the same level of attention as making your own. The best part about doing things this way is that you can bring this meal together even on a week night! 

Baked Chicken Meatballs with Vodka Sauce and Rigatoni (let’s make those meatballs)

I have had this recipe for Easy Lean Chicken Meatballs on my site for quite some time.  These meatballs are a great base for so many delicious recipes!   The meatball mixture is super simple and contains mostly pantry ingredients.  You just need garlic powder, minced onion or onion powder, bread crumbs, egg, parmesan cheese and a pound of ground chicken.  Ground chicken meatballs are so very easy!

I like to do these in the air fryer, bake them on parchment paper  with a sheet pan or brown them in a large skillet over medium-high heat.  Of the three methods, baking them is my favorite because I’m just a fan of no messes. Just make sure that whatever method you choose, you make sure the internal temperature is 165 degrees F. An instant-read thermometer is a must in your kitchen for this part!

I love rigatoni with vodka sauce because it just works well with the smooth sauce.  You can use any pasta you like tho!

 

Chicken Meatballs Subs and Additions

The recipe is basic and perfect on it’s own, but feel free to add italian seasoning or fresh herbs.  You can also sub out the ground chicken for ground turkey or ground beef. This chicken meatball recipe is made with simple ingredients, but that makes it easy to suit to your tastes or what you have.  

You could easily take out the parmesan cheese and add in green onions, soy sauce and some ginger for asian chicken meatballs.  These little meatballs are a crowd-pleasing appetizer no matter how you end up serving them. 

How to Store Leftover Meatballs

Leftovers can be stored 3-4 days in an airtight container.  I love to make a double batch of the chicken mixture and freeze half the meatballs uncooked. It’s a great way to meal prep!

Leave a Comment and Review!

If you make super simple Baked Chicken Meatballs with Vodka Sauce and Rigatoni leave a comment and review below!  This helps other readers when they make the recipe!  Tell us if you did anything different or how you made the recipe work for you!  Thank you for being here!  I appreciate you.

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