Description
These Chicken Romano Meatballs are tender, flavorful, and easy to prepare. Made with a blend of ground chicken, aromatic herbs, Romano cheese, and a hint of spice, they are first browned in a skillet and then baked in a zesty lemon and white wine sauce. Perfect served on sandwiches, over pasta, rice, or alongside your favorite vegetables for a versatile and satisfying meal.
Ingredients
Meatballs
- 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
- ¼ cup chopped fresh parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Sauce
- 1 shallot, diced
- 2 garlic cloves, minced
- Salt, a pinch
- 1 tablespoon olive oil (for browning meatballs)
- ⅓ cup dry white wine (such as Chardonnay)
- 1 cup chicken broth
- 1 lemon, sliced
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the meatballs later.
- Combine meatball ingredients: In a large bowl, mix together ground chicken, minced garlic, beaten egg, bread crumbs, Romano cheese, parsley, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper using clean hands just until combined. Avoid overmixing to keep the meatballs tender.
- Shape the meatballs: Form the mixture into approximately 1-inch sized meatballs, making about 24 total. Slightly smaller or uniform sized balls work best for even cooking.
- Brown the meatballs: Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Arrange the meatballs in a single layer (work in batches if needed) and brown on all sides, about 5-6 minutes total. They do not need to be cooked through at this stage—just browned.
- Remove meatballs: Transfer browned meatballs to a plate and set aside.
- Sauté shallots and garlic: In the same skillet, add diced shallots, minced garlic, and a pinch of salt over medium heat. Cook, stirring occasionally, until softened, about 5 minutes.
- Deglaze pan with white wine: Pour in white wine and scrape the bottom of the pan with a wooden spoon to lift any browned bits. Let simmer for 2 minutes to reduce slightly.
- Add lemon slices and chicken broth: Stir in sliced lemons and chicken broth, mixing well.
- Return meatballs to skillet: Nestle the browned meatballs back into the skillet with the sauce, ensuring they are partially submerged.
- Bake the meatballs: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the meatballs are fully cooked through and reach an internal temperature of 165 degrees F (74 degrees C).
- Serve: Enjoy the Chicken Romano Meatballs on sandwiches, or serve alongside pasta, rice, or your preferred vegetables for a complete meal.
Notes
- Using an oven-safe skillet is important for the transition from stovetop to oven without transferring meatballs.
- Do not overmix the meatball mixture to avoid tough meatballs.
- Adjust crushed red pepper flakes to your spice preference or omit for milder flavor.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian