These oven-baked Italian Chicken Meatballs bring you straight to Italy with juicy ground chicken, rich marinara sauce, and ooey-gooey mozzarella cheese. They make a great dinner served with pasta, or an appetizer served any time. They’re so flavorful and so easy to make!
What’s in Italian Chicken Meatballs?
These are the best Italian meatballs because they are cooked in a delicious marinara sauce containing mozzarella cheese, kale, dry herbs, and spices. However, the chicken meatballs are the star of the show, rolled with breadcrumbs, egg, milk, and a flavorful Italian seasoning blend.
- Ground Chicken: You’ll need this for the base of the meatballs, of course.
- Breadcrumbs: Any breadcrumbs will do, whether it’s panko breadcrumbs, Italian breadcrumbs, or gluten-free breadcrumbs!
- Milk: The breadcrumbs are soaked in milk to prevent the meatballs from getting too tough after cooking.
- Egg: Don’t forget the egg! This ingredient is necessary for helping the bread crumbs adhere to the meatballs.
- Dijon Mustard: Dijon has a tasty, pungent flavor that really kicks these ground chicken meatballs up a notch!
- Spices: We used a spice blend of oregano, red pepper flakes, basil, garlic powder, salt, and pepper to deliver the tastiest Italian flavors.
- Marinara Sauce: Start with a jar of your favorite sauce, and we’ll add a few more things to make it even more delicious.
- Mozzarella: Melting mozzarella onto the Italian chicken meatballs is the perfect finish.
- Kale: Chop up some kale to add some green into the mix. Feel free to swap in basil or spinach, or skip altogether.
You certainly don’t have to, but if you’d like an even crispier crust, you can definitely sear them! We didn’t add this step to the recipe because we love the texture that simply baking them creates.
As much as we love breadcrumbs, adding too much can ruin the texture of your chicken meatballs. For one, it can give your meatballs a more stuffing-like texture. Secondly, it can cause your meatballs to fall apart as they cook.
Chilling your meatballs isn’t necessary for this recipe, as this recipe makes the best chicken meatballs! However, if you want to be 100% sure that your meatballs will hold their shape, you can chill them for up to 24 hours before cooking them. Just be sure to set aside enough time!
How to Store Baked Chicken Meatballs
These Italian Baked Chicken Meatballs can be stored in an airtight container in the fridge for up to 3 days. Just be sure to let them cool first before storing them.
How to Freeze Ground Chicken Meatballs
Once you’ve cooked your chicken meatballs, allow them to cool completely before placing them on a baking tray or cutting board in the freezer for about 2 hours. Then, divide your frozen meatballs into freezer bags and store them in the freezer for up to 3 months.
What to Serve with Italian Baked Chicken Meatballs
These Italian Chicken Meatballs taste amazing on their own as an appetizer, but if you want to turn this dish into a main course meal, I recommend serving them over your favorite pasta. Just boil your pasta of choice (like spaghetti) according to instructions, then serve these directly on top. Some crusty, hearty slices of bread is great for dipping into that sauce too!
Italian Baked Chicken Meatballs Recipe
Ingredients
For the Meatballs
- 2 tablespoons breadcrumbs
- 2 tablespoons milk
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound ground chicken
For the Sauce:
- 2.5 cups marinara sauce (1.5 jars)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 6 ounces mozzarella cheese cut into large slices
- 2 cups kale about 1 bunch stems removed and roughly chopped
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
- In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes while you assemble the other ingredients.2 tablespoons breadcrumbs, 2 tablespoons milk
- Combine the egg, basil, garlic powder, oregano, Dijon mustard, black pepper, salt, and red pepper flakes with the breadcrumb mixture.1 egg, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon red pepper flakes
- Add the chicken and gently use your fingers to mix together until just combined. Roll into 1 1/2 inch meatballs.1 pound ground chicken
- Place the meatballs on the baking sheet and bake for 15-18 minutes, until the meatballs just starting to brown and are cooked through.
- While the meatballs are baking, prepare the sauce. Heat a large skillet on medium heat and add marinara sauce, oregano, red pepper flakes, and salt until simmering. Reduce the heat and cook, stirring occasionally, until the meatballs are done baking, about 10 minutes.2.5 cups marinara sauce, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt
- Spoon the meatballs into the sauce, add the kale and cook, stirring gently, until the kale has wilted. Top with mozzarella cheese and cook, without stirring, until the cheese has melted.2 cups kale, 6 ounces mozzarella cheese
- Serve meatballs over pasta of choice or with crunchy bread.
Aimee Shugarman says
What an easy dinner. My family devoured it.
Becky Hardin says
YAY!
Jessica Burgess says
The flavors in this recipe have me all heart-eyed! Thank you so much!
Becky Hardin says
Of course! So happy to have you following along 🙂
Pamela Dana says
I will be saving this recipe! It was a hit!
Becky Hardin says
Oh good!!!
Julie Blanner says
I love this as a lighter alternative to beef! These will be a great appetizer.
Becky Hardin says
AGREE!!
Sommer says
This hit the spot! Such a good recipe.
Becky Hardin says
I’m so happy to hear that!
Harper Foren says
I cant wait to make these for a wedding aptizers look so good what eles shoulde i make for this wedding
Becky Hardin says
That’s so exciting!
D. Pico says
This recipe was so good. I used quinoa instead of pasta to be. Little more healthy. Thank you
Becky Hardin says
Thanks for sharing!