These Italian chicken meatballs are one of my go-to weeknight dinners because they’re juicy, flavorful, and easy to make in 25 minutes! Made with ground chicken instead of beef, these healthier oven baked chicken meatballs stay nice and tender thanks to milk, egg, and breadcrumbs. Plus, I bake my mozzarella-topped chicken meatballs in a dish of marinara sauce to keep them extra moist. These Italian meatballs are perfect for pasta night or served solo with crusty bread!
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Oven Baked Italian Chicken Meatballs with Mozzarella
This quick and easy meatball recipe is inspired by my love of Italian comfort food, but streamlined for busy home cooks. Instead of frying, I cook these chicken meatballs in the oven, along with the marinara and cheese in one pan. No oil splattering or waiting by the stove! Using ground chicken instead of traditional beef keeps these meatballs lean, while herbs like oregano and basil add authentic Italian flavor. Use your favorite store-bought or homemade marinara sauce, plus fresh mozzarella so every bite of this Italian-style chicken meatball bake has that gooey cheese pull!
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My Breadcrumb Trick for Moist Meatballs
As someone who’s tested countless meatball recipes, I’ve learned that texture is everything. For the most tender Italian-style chicken meatballs, soak your breadcrumbs in milk first to create a panade. This step locks in moisture and prevents the meatballs from drying out in the oven.
Italian Chicken Meatballs Recipe
Equipment
- Baking Sheet
Ingredients
For the Meatballs:
- 2 tablespoons breadcrumbs (*)
- 2 tablespoons milk (**)
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- 1 pound ground chicken
For the Sauce:
- 2½ cups marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for spice)
- ½ teaspoon kosher salt
- 6 ounces fresh mozzarella cheese (cut into large slices)
- 2 cups roughly chopped kale (about 1 bunch, optional)
Instructions
- Preheat oven to 400°F. Grab ingredients, then line a baking sheet with aluminum foil and set aside.
Make the Breadcrumbs:
- In a large bowl, combine the breadcrumbs and milk.2 tablespoons breadcrumbs, 2 tablespoons milk
- Let sit for 2 minutes to hydrate before mixing.
- Combine the egg, basil, garlic powder, oregano, Dijon mustard, black pepper, salt, and red pepper flakes.1 large egg, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon crushed red pepper flakes
- Then combine with the breadcrumb mixture.
Make the Meatballs:
- Add the breadcrumb mixture to the ground chicken.1 pound ground chicken
- Use your fingers to gently mix together, just until combined (do not overmix).
- Roll into 1½-inch meatballs. Place the meatballs on the baking sheet and bake for 15-18 minutes; until the meatballs are just starting to brown and are fully cooked through.
Make the Sauce:
- While the meatballs are baking, prepare the sauce. Heat a large skillet on medium heat. Add marinara sauce, oregano, red pepper flakes, and salt. Heat until simmering.2½ cups marinara sauce, 1 teaspoon dried oregano, ½ teaspoon crushed red pepper flakes, ½ teaspoon kosher salt
- Reduce the heat and cook, stirring occasionally, until the meatballs are done baking, about 10 minutes.
Assemble:
- Spoon the meatballs into the pot of sauce.
- Add the kale (if using), and cook, stirring gently, until the kale has wilted.2 cups roughly chopped kale
- Top with mozzarella cheese and cook, without stirring, until the cheese has melted.6 ounces fresh mozzarella cheese
- Serve meatballs over pasta of choice or with crunchy bread.
Notes
- You can swap some of the breadcrumbs for Parmesan cheese for a more savory flavor.
- Don’t add more breadcrumbs than instructed. Too many can cause the meatballs to become fluffy and stuffing-like, and they won’t hold together.
- Over-mixing ground chicken makes meatballs tough. Instead, gently fold the ingredients together with your fingertips.
- Cook one small meatball first to check seasoning and texture; adjust with a splash of milk or extra breadcrumbs if needed.
- Lightly coat your hands with olive oil before shaping meatballs to prevent sticking and create a smoother surface that browns better.
- I was able to make 16 meatballs with my ground chicken mixture.
- Chilling your meatballs isn’t necessary for this recipe. 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!
- After baking, you can give the meatballs a quick broil to caramelize the tops before adding them to the sauce.
- Properly baked meatballs should reach 165°F on an instant-read thermometer.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Italian Chicken Meatballs Step by Step
Prep: Gather up all of the ingredients needed to make these ground chicken meatballs. Preheat your oven to 400°F, then line a baking sheet with aluminum foil and set it aside. Cut the mozzarella cheese into thick slices, and roughly chop the kale (if using).
Hydrate the Breadcrumbs: In a large bowl, combine 2 tablespoons of breadcrumbs and 2 tablespoons of milk. Let the mixture sit for 2 minutes while you assemble the other ingredients. This will help hydrate the breadcrumbs, producing moist meatballs.
Mix the Seasonings: Combine 1 large egg, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of Dijon mustard, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ½ teaspoon of crushed red pepper flakes with the breadcrumb mixture. These seasonings will deeply flavor your meatballs.
Mix the Meatballs: Add 1 pound of ground chicken to the breadcrumbs, and gently use your fingers to mix together until just combined. Take care not to overmix the meat, or else the meatballs will turn out tough.
Bake the Meatballs: Roll the ground chicken mixture into 1½-inch meatballs. I like to portion them with a cookie scoop, then roll them between my (oiled) hands. You should get anywhere between 16 and 22 meatballs, depending on the size you want them to be. Place the meatballs on the prepared baking sheet and bake for 15-18 minutes, or until the meatballs are just starting to brown and are fully cooked through to 165°F. If you’d like them a bit more browned, you can put them under the broiler for 3-5 minutes.
Start the Sauce: While the meatballs bake, heat a large skillet set over medium heat. Then add 2½ cups of your favorite store-bought or homemade marinara sauce.
Season the Sauce: Next, add 1 teaspoon of dried oregano, ½ teaspoon of crushed red pepper flakes, and ½ teaspoon of kosher salt.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat and cook, stirring occasionally, until the meatballs are done baking; about 10 minutes.
Combine: Spoon the baked chicken meatballs into the marinara sauce.
Wilt the Kale: Then add 2 cups of roughly chopped kale. Stir gently until the kale has wilted. If not using kale, you’ll just want to bring the sauce and meatballs to a simmer so everything gets coated.
Melt the Cheese: Top meatballs with 6 ounces of sliced fresh mozzarella cheese, and cook until the cheese has melted.
Serve: Serve Italian baked chicken meatballs over pasta for an easy dinner, or with crusty bread for a delicious appetizer.
How to Store, Freeze, and Reheat
Store leftover Italian chicken meatballs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a 350°F oven for 10-15 minutes, or until warmed through. Thaw first if frozen.
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