This Spicy Italian Baked Chicken Meatballs Recipe is bursting with flavor, so easy, and made all in one pan! It makes for the perfect appetizer or main attraction for dinner.
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 are just starting to brown, and are fully 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.
Video
Notes
Storage: Store Italian chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.