These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.
Ingredients
- 1 pound ground chicken
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- ½ cup seasoned bread crumbs, or gluten-free crumbs
- ⅓ cup Romano cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 shallot, diced
- 2 garlic cloves, minced
- Salt
- 1/3 cup dry white wine, like chardonnay
- 1 cup chicken broth
- 1 lemon, sliced
Directions
- Preheat the oven to 350 degrees F.
- In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.
- Chicken Romano Meatballs
- Mix with clean hands until just combined - do not overmix.
- Shape the mixture into meatballs that are 1-inch in size - or slightly less, about 24.
- raw chicken meatballs
- Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
- Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven - just brown them.
- Transfer the meatballs to a plate.
- In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir.
- Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon.
- Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock.
- Add the meatballs back into the pan.
- Bake for 15 minutes, or until the meatballs are cooked through to 165 degrees F.
- Serve on sandwiches or with pasta, rice or your favorite vegetable.
