Print

Italian Chicken Meatballs

Baked Italian chicken meatballs in oregano marinara sauce topped with melted fresh mozzarella in a skillet
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist, tender baked Italian chicken meatballs made with ground chicken, herbed breadcrumbs, Dijon mustard, and fresh seasonings. Oven-baked until golden, then simmered in a bold oregano marinara sauce and finished with melted fresh mozzarella and optional wilted kale. Ready in just 25 minutes.

Ingredients

Scale
  • 1 pound ground chicken
  • 2 tablespoons breadcrumbs (or Italian-seasoned breadcrumbs – if using seasoned, omit oregano, basil, and garlic powder)
  • 2 tablespoons milk (or a spoonful of ricotta for extra tenderness)
  • 1 large 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 ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 1/2 cups marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 6 oz fresh mozzarella cheese, cut into large slices
  • 2 cups roughly chopped kale, about 1 bunch (optional)

Instructions

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and set aside.
  2. In a large bowl, combine breadcrumbs and milk. Let sit for 2 full minutes to hydrate the breadcrumbs. This is the key step for moist, tender meatballs.
  3. Add egg, dried oregano, dried basil, Dijon mustard, garlic powder, kosher salt, black pepper, and red pepper flakes to the hydrated breadcrumb mixture. Stir to combine.
  4. Add ground chicken to the bowl. Using your fingertips, gently fold everything together just until combined. Do not overmix.
  5. Lightly coat your hands with olive oil. Roll the mixture into approximately 16 meatballs, each about 1 1/2 inches in diameter.
  6. Optional: cook one small test meatball in a skillet to check seasoning and texture before rolling the full batch.
  7. Place meatballs on the prepared baking sheet with space between each. Bake for 15 to 18 minutes until golden and cooked through to 165 degrees F. Optional: broil for 2 to 3 minutes to caramelize the tops before adding to the sauce.
  8. While the meatballs bake, heat a large skillet over medium heat. Add marinara sauce, dried oregano, red pepper flakes, and salt. Simmer for about 10 minutes until slightly thickened. Starting the sauce right when the meatballs go in keeps the total time at 25 minutes.
  9. Carefully spoon baked meatballs into the simmering sauce. If using kale, add now and stir gently until wilted, about 2 to 3 minutes.
  10. Place fresh mozzarella slices evenly over the meatballs and sauce. Do not stir. Cover the skillet and cook undisturbed until the mozzarella is fully melted, about 2 to 3 minutes.
  11. Serve immediately over pasta or with warm crusty bread.

Notes

  • Do not overmix the meat mixture. Fold gently with fingertips just until combined to keep meatballs moist and tender.
  • Always hydrate breadcrumbs in milk for 2 minutes before mixing. This is the secret to a soft, moist interior.
  • Use fresh mozzarella only. Low-moisture shredded mozzarella melts differently and lacks the same creamy quality.
  • Start the sauce as soon as the meatballs go into the oven so both finish at the same time and the total cook time stays at 15 minutes.
  • Raw meatballs can be frozen for up to 3 months. Bake from frozen at 400 degrees F with 5 extra minutes added to the bake time.

Nutrition

Find it online: https://www.benefitiany.com/italian-chicken-meatballs/