Preheat your oven to 400°F. This initial step is crucial as it ensures your meatballs will cook evenly and develop a lovely golden crust.
Grab all your ingredients and line a baking sheet with aluminum foil for easy cleanup. This will make the next steps much easier.
In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for about 2 minutes to hydrate the breadcrumbs, which helps keep your meatballs moist.
Now, add in the egg, basil, garlic powder, oregano, Dijon mustard, black pepper, salt, and crushed red pepper flakes into the bowl. Blend well to ensure that all the flavors meld perfectly together.
Next, add the breadcrumb mixture to the ground chicken in the bowl. Using your fingers, gently mix the ingredients together until they are just combined. Avoid overmixing, as it can make the meatballs tough.
Roll the mixture into 1½-inch meatballs. This size ensures they cook evenly and are easy to manage.
Place the meatballs on the prepared baking sheet. Bake them in the preheated oven for 15 to 18 minutes, until they are starting to brown and are fully cooked through.
While the meatballs are baking, prepare the sauce. In a large skillet over medium heat, add the marinara sauce, oregano, red pepper flakes, and salt. Stir and heat until it reaches a gentle simmer.
Once the meatballs have finished baking, carefully spoon them into the pot of simmering sauce. Ensure they’re well coated.
If you’re using kale, add it now and cook, stirring gently until the kale has wilted, which should only take a few minutes.
Finally, top the meatballs with mozzarella cheese and continue to cook until the cheese has melted and is bubbling. This step adds a delightful creaminess to the dish!
Serve your Italian Chicken Meatballs over pasta of your choice or alongside some crunchy bread for dipping. Enjoy!
