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Italian Baked Chicken Meatballs Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 387 kcal
Course:
Appetizer
Cuisine:
Italian
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°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.
- Combine the egg, basil, garlic powder, oregano, Dijon mustard, black pepper, salt, and red pepper flakes with the breadcrumb mixture.
- Add the chicken and gently use your fingers to mix together until just combined. Roll into 1 1/2 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.
- 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.
- 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.
- Serve meatballs over pasta of choice or with crunchy bread.
Cup of Yum
Notes
- Storage: Store Italian chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
16g
(5%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
172mg
(57%)
Sodium
1809mg
(75%)
Potassium
1330mg
(38%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
4505IU
(90%)
Vitamin C
50.9mg
(57%)
Calcium
321mg
(32%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 172mg | 57% |
| Sodium | 1809mg | 75% |
| Potassium | 1330mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4505IU | 90% |
| Vitamin C | 50.9mg | 57% |
| Calcium | 321mg | 32% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.