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Baked Kale Chicken Meatballs that double as a tasty appetizer or easy weeknight meal. These are so flavorful, juicy and cheesy. Made with nutrient-dense ingredients like kale and flax meal. These meatballs check off all the boxes in flavor, nutrition and easy and quick meal!
Kale Chicken Meatballs
If you’re like me then you’re a fan of foods that can be served in multiple ways. I’m all about meal prepping and the types of foods are perfect to meal prep. You just have to cook a batch or two and serve them in different ways throughout the week. Simplifying cooking and serving dinner for the week ahead is what I’m all about. Also, I love when these foods that can even be frozen. Big win!
These Kale Chicken Meatballs are one of these types of foods. They are so flavorful, nutrient-dense, and can be served in many different ways. You can serve these with any kind of pasta and a nice sauce, in a salad, as an appetizer or even in a sub to make a meatball sandwich. My personal favorite way to serve these is with some Spaghetti Squash Noodles and Homemade Tomato Sauce. Amazing!
These meatballs are also great for meal prepping. They make a decent batch and are freezer friendly! I like to make a double batch of these. Then freezing half to add to my freezer stash. I can’t count how many times these delicious meatballs have gotten me out of a bind when I’ve found myself in a dinner rut. They’re simple, quick and so easy to make. Yet rich in flavor with so much texture and nutrients!
Ingredients needed to make Kale Chicken Meatballs:
- Ground Chicken– Can also use ground turkey.
- Kale– Any kind of kale. Can also substitute for baby spinach.
- Shredded Mozzarella Cheese– Fresh mozzarella is best.
- Spices and Herbs– Green onion, garlic, Italian seasoning, dried oregano, dried parsley, pink sea salt, and black pepper.
- Egg– Binding agent.
- Flax Meal– A healthier alternative to flour or breadcrumbs. It will prevent meatballs from becoming dry.
- Apple Cider Vinegar– Tenderizes chicken and adds depth to the flavors.
Equipment needed to make Kale Chicken Meatballs:
- Large Baking Sheet Pan– To lay chicken meatballs on and bake.
- Parchment Paper– For lining sheet pan to prevent chicken meatballs from sticking to it.
- Large Mixing Bowl– To mix all of the ingredients together.
- Ice Cream Scooper or Spoon– To scoop mixture out and shape chicken meatballs.
How to make Kale Chicken Meatballs:
- Step 1– Preheat oven at 350 degrees Fahrenheit. Line a large baking sheet pan with parchment paper. Finely chop green onion and mince garlic. Finely chop kale and measure out 1 cup.
- Step 2– In a large mixing bowl, combine ground chicken with vinegar and mix together. Sprinkle with Italian seasoning, oregano, parsley, pink sea salt, and black pepper. Toss in green onion, and garlic. Incorporate all the spices and herbs well with the ground chicken.
- Step 3– Toss in the rest of ingredients; kale, mozzarella cheese, egg, and flax meal. Mix well making sure all ingredients are well combined.
- Step 4– Using an ice cream scooper or spoon, scoop out ground chicken and start rolling into balls. You can make them as big or as small as you’d like. I usually roll them into about 1.5-2 inch wide balls and get about 12 meatballs. If you roll them into bigger balls, you may have to add more baking time so they can fully cook on the inside.
- Step 5– Place rolled meatballs on lined baking sheet pan and line them up in rows leaving about 1/2 inch to 1 inch space between them.
- Step 6– Place meatballs in oven and bake for 30 minutes.
- Step 7– Remove meatballs from the oven and serve immediately while still hot. Serve with spaghetti, spaghetti squash noodles, or zoodles, any preferred sauce, or in any other way you wish to serve them. Enjoy!
Tips and Substitutions:
- Leave about 1/2 inch to 1 inch space between meatballs as you line them up on baking sheet pan- The cheese will start to melt as the meatballs bake in the oven. Leaving enough space between the meatballs will avoid the cheese from melting together and into the other meatballs. This will prevent the meatballs from getting messy while baking.
- Use an ice cream scooper or spoon to scoop out ground chicken to roll into balls- This gives you a good amount of chicken to work with and easily roll into meatballs.
- You can make meatballs as big or as small as you’d like- I usually roll them into about 1.5-2 inch wide balls and get about 12 meatballs.
- If you roll them into bigger balls, you may have to add more baking time- So they can fully cook on the inside. The amount of time you add to the meatballs depends on just how big you make them. Take them out and slightly slice one and check the inside. If it still looks pinkish, place back in the oven.
- No ground chicken?- You can substitute for ground turkey.
- No Kale?- Substitute for baby spinach.
- Not a fan of flax mean?- You can Substitute for almond flour.
What to serve Kale Chicken Meatballs with:
- Spaghetti (or any other pasta)
- Spaghetti Squash Noodles
- Salad
- Spiralized Veggies (zucchini, carrots, sweet potato, beets, etc.)
- Meatball Sandwich
- Rice
- Tomato Sauce
Kale Chicken Meatballs FAQ’s
How do you keep chicken meatballs from falling apart?
Using an egg that will serve as a binding agent will prevent chicken meatballs from falling apart. One egg will do the trick. You don’t want to use too much egg as it will then add too much moisture to meatballs.
What are chicken meatballs made from?
Chicken meatballs are made of pretty much the same ingredients as traditional beef meatballs. They are just made with ground chicken instead of ground beef. You could also add and swap out some ingredients to make them healthier and allergen friendly. This particular recipe for Kale Chicken Meatballs has kale in them to add some nutrients. They are also made with flax meal instead of flour or breadcrumbs. This also makes them healthier and allergen friendly as they are gluten-free.
Why are my chicken meatballs tough?
You didn’t use any oil or fat. Fat adds moisture to chicken making it tender and juicy.
What not to do when making meatballs?
Do not add too much egg. This will cause your chicken meatballs to get too soggy and pasty. You also don’t want to overmix your chicken meatballs. This will make the chicken too tough, preventing your meatballs from getting tender and light.
How do I know when the kale chicken meatballs are done?
The best way to know if your kale chicken meatballs are done is by using a thermometer and sticking it into them. Once the internal temperature of the meatballs reaches 165 degrees Fahrenheit, it means the meatballs are done.
Meal Prepping it:
These Kale Chicken Meatballs are perfect for meal prep. You can make them ahead and keep refrigerated for up to 5-7 days. They’re great for make-ahead lunches or to have ready and whip up a quick dinner on a busy night.
How to store Kale Chicken Meatballs:
You can store your kale chicken meatballs in a container or a freezer bag. Preferably a container with an airtight lid to keep the meatballs fresh for longer. Keep kale chicken meatballs refrigerated for up to 4-5 days.
Can you freeze Kale Chicken Meatballs?
These meatballs freeze great. You can freeze them either uncooked or cooked. I prefer to freeze them cooked, as it makes it a lot easier to thaw out and reheat. The best way to freeze these Kale Chicken Meatballs is by following these quick steps:
- Line a baking sheet pan with parchment paper then line up the meatballs right on the sheet pan.
- Place meatballs in the freezer and allow them to freeze for about 2-4 hours.
- Once the meatballs are frozen, take them out of the freezer and place them in a freezer friendly silicone or plastic bag, or any freezer friendly container.
- Place meatballs back in the freezer and keep frozen for up to 3-6 months.
*Freezing your meatballs separated first before adding them to a bag will prevent the meatballs from clumping together as they freeze. This will allow you to easily take them out and thaw-out as you need them.
Defrosting and Reheating:
To defrost your kale chicken meatballs, place them in the fridge overnight so they can thaw-out. If you need them defrosted faster than that, run them under cold water for a few minutes while still in the container or bag. To reheat simply pop them back in the oven for about 5-10 minutes at 350 degrees Fahrenheit. You can also reheat your meatballs in the microwave for 2-3 minutes or until they reach the temperature you desire.
Did you like this Kale Chicken Meatballs? You may also like these other meatball recipes:
- Chicken and Veggie Meatballs
- Baked Vegetarian Meatballs
- Baked Turkey Meatballs
- Classic Spaghetti and Meatballs (Gluten-Free)
Kale Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 2 tsp apple cider vinegar
- 1 tsp Italian Seasoning
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 green onion
- 3 cloves of garlic
- 1 cup finely chopped kale
- 2/3 cup shredded mozzarella cheese
- 1 egg
- 1/2 cup flax meal
Instructions
-
Preheat oven at 350 degrees Fahrenheit. Line a large baking sheet pan with parchment paper. Finely chop green onion and mince garlic. Finely chop kale and measure out 1 cup.
-
In a large mixing bowl, combine ground chicken with vinegar and mix together. Sprinkle with Italian seasoning, oregano, parsley, pink sea salt, and black pepper. Toss in green onion, and garlic. Incorporate all the spices and herbs well with the ground chicken.
-
Toss in the rest of ingredients; kale, mozzarella cheese, egg, and flax meal. Mix well making sure all ingredients are well combined.
-
Using an ice cream scooper or spoon, scoop out ground chicken and start rolling into balls. You can make them as big or as small as you'd like. I usually roll them into about 1.5-2 inch wide balls and get about 12 meatballs. If you roll them into bigger balls, you may have to add more baking time so they can fully cook on the inside.
-
Place rolled meatballs on lined baking sheet pan and line them up in rows leaving about 1/2 inch to 1 inch space between them.
-
Place meatballs in oven and bake for 30 minutes.
-
Remove meatballs from the oven and serve immediately while still hot. Serve with spaghetti, spaghetti squash noodles, or zoodles, any preferred sauce, or in any other way you wish to serve them. Enjoy!
Recipe Notes
Tips and Substitutions:
- Leave about 1/2 inch to 1 inch space between meatballs as you line them up on baking sheet pan- The cheese will start to melt as the meatballs bake in the oven. Leaving enough space between the meatballs will avoid the cheese from melting together and into the other meatballs. This will prevent the meatballs from getting messy while baking.
- Use an ice cream scooper or spoon to scoop out ground chicken to roll into balls- This gives you a good amount of chicken to work with and easily roll into meatballs.
- You can make meatballs as big or as small as you’d like- I usually roll them into about 1.5-2 inch wide balls and get about 12 meatballs.
- If you roll them into bigger balls, you may have to add more baking time- So they can fully cook on the inside. The amount of time you add to the meatballs depends on just how big you make them. Take them out and slightly slice one and check the inside. If it still looks pinkish, place back in the oven.
- No ground chicken?- You can substitute for ground turkey.
- No Kale?- Substitute for baby spinach.
- Not a fan of flax mean?- You can Substitute for almond flour.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on September 16, 2020.
