Fantastic appetizer and can be made ahead and frozen for later use.
Heat 1 tablespoon of olive oil in a sauté pan. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional minute. Add the chopped kale and continue cooking for a few minutes until kale is wilted. Remove pan from heat and let cool.
In a separate bowl, add the ground chicken, egg, ½ cup Parmesan cheese, bread crumbs, salt, pepper and Italian seasoning.
Add the cooled kale mixture to the chicken mixture and combine gently. Mix until combined.
Form the mixture into small round meatballs. For equal-size meatballs, scoop out meat mixture with a 1-inch scoop. Roll between your palms to shape into balls.
Heat the remaining 2 tablespoons of olive oil in a large sauté pan on medium high heat. Add the meatballs to the pan and cook for 2 minutes until browned on the bottom. Turn over for another 2 minutes.
Add the chicken broth to the pan, bring to a boil and reduce to a simmer for an additional 5 minutes.
Place the meatballs in a serving dish and top with the additional Parmesan cheese and chopped basil.
Serve with toothpicks.
Tips & Tricks: Prep ahead and freeze: Place uncooked meatballs on a cookie sheet and freeze for an hour. Place in an airtight bag or container and freeze for up to 3 months. Meatballs will cook up quickly right out of the freezer.