Name: Chicken Romano Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound ground chicken; 2 garlic cloves, minced; 1 large egg, lightly beaten; ½ cup seasoned bread crumbs; ⅓ cup romano cheese, grated; ¼ cup chopped fresh parsley; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes; ½ teaspoon salt; ½ teaspoon black pepper; 1 shallot, diced; 2 garlic cloves, minced; ½ cup dry white wine (such as chardonnay); 1 cup chicken stock; 1 lemon, sliced; 1 tablespoon olive oil

Jump to Recipe

If you are on the lookout for a dish that combines bright flavors, tender texture, and a touch of Italian charm, you must try these Chicken Romano Meatballs. Bursting with a harmonious blend of romano cheese and fresh herbs, these meatballs bring together juicy ground chicken infused with garlic and spices, all finished in a luscious lemon and white wine sauce. Whether you want a cozy weeknight dinner or a delightful appetizer for guests, this recipe will quickly become one of your favorites thanks to its balance of simplicity and gourmet appeal.

Chicken Romano Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to creating Chicken Romano Meatballs that taste homemade and flavorful. Each ingredient plays a crucial role, from the savory romano cheese that adds sharpness to the fresh parsley bringing a pop of color, making the final dish both appealing to the eye and the palate.

1 pound ground chicken: The lean base of the meatballs, providing a tender and light texture that soaks up all the flavors.
2 garlic cloves (minced): Adds a fragrant punch that complements the herbs beautifully.
1 large egg (lightly beaten): Acts as the binder, keeping the meatballs perfectly together without being dense.
½ cup seasoned bread crumbs: Adds a subtle seasoning and helps maintain the moisture inside each meatball.
⅓ cup romano cheese: This salty, sharp cheese is the defining ingredient that makes these meatballs special.
¼ cup chopped fresh parsley: Provides freshness and a lovely green contrast in the mixture.
½ teaspoon dried basil: Infuses a sweet, aromatic depth to the meatballs.
½ teaspoon dried oregano: Brings a classic Italian herbaceous note that pairs well with basil.
½ teaspoon crushed red pepper flakes: For a subtle kick that awakens the flavors without overwhelming the dish.
½ teaspoon salt: Enhances all the natural flavors in the chicken and herbs.
½ teaspoon pepper: Contributes gentle heat and balances the seasonings.
1 shallot (diced): Adds a mild onion sweetness to the sauce.
2 garlic cloves (minced): Doubles down on garlicky goodness for the sauce.
½ cup dry white wine (like chardonnay): Introduces acidity and complexity to the cooking liquid.
1 cup chicken stock: Keeps the meatballs juicy and forms the flavorful base of the sauce.
1 lemon (sliced): Offers bright, zesty notes that lift the entire dish wonderfully.
1 tablespoon olive oil: For browning the meatballs and sautéing the shallots and garlic.

How to Make Chicken Romano Meatballs

Step 1: Prepare the Meatball Mixture

Start by mixing your ground chicken with minced garlic, the beaten egg, seasoned bread crumbs, romano cheese, fresh parsley, basil, oregano, crushed red pepper flakes, salt, and pepper. Use your hands to combine everything gently until just mixed — overworking the mixture can make your meatballs tough instead of tender.

Step 2: Shape the Meatballs

Once your mixture is ready, roll it into small meatballs about 1 inch in size or slightly less. Keeping them uniform helps ensure even cooking and makes them perfect for sandwiches or plating alongside your favorite sides.

Step 3: Brown the Meatballs

Heat a generous tablespoon of olive oil in an oven-safe skillet over medium heat. Arrange the meatballs in a single layer without crowding and brown them on all sides, about 5 to 6 minutes total. Don’t worry about cooking them through at this point; browning adds flavor and builds a great crust, with the finishing touch happening in the oven.

Step 4: Make the Sauce

In the same skillet, add diced shallots and minced garlic with a pinch of salt, cooking until softened, about 5 minutes. Then pour in the white wine, scraping up those flavorful browned bits stuck to the pan with a wooden spoon. Let it simmer gently for 2 minutes to reduce slightly, intensifying the flavors.

Step 5: Add Lemons and Stock, Then Bake

Add the lemon slices and chicken stock to the skillet, then nestle the browned meatballs back into the pan, spooning some sauce over them. Transfer the skillet to your preheated oven and bake for 10 to 15 minutes until the meatballs reach an internal temperature of 165 degrees F, ensuring they’re juicy and fully cooked.

How to Serve Chicken Romano Meatballs

Garnishes

Fresh chopped parsley or a sprinkle of extra romano cheese on top adds an inviting touch of color and enhances the savory depth. A lemon wedge on the side invites guests to add a fresh squeeze of zesty brightness if desired.

Side Dishes

These Chicken Romano Meatballs pair beautifully with a swirl of creamy pasta, fluffy rice, or even steamed green veggies like asparagus or broccoli. Their rich and tangy sauce is a wonderful complement for simple sides that let the meatballs shine.

Creative Ways to Present

Try serving your Chicken Romano Meatballs atop toasted baguette slices for elegant appetizers, or stack them in hoagie rolls with fresh greens and a drizzle of the sauce for hearty sandwiches. They also make a fantastic protein-packed topping for a fresh salad or even as a pizza topping for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Romano Meatballs in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and flavorful, making for an easy lunch or dinner on the go.

Freezing

If you want to make a big batch, freeze the cooked meatballs in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months and thaw quickly when you’re ready.

Reheating

Reheat leftover meatballs gently on the stovetop with some extra chicken stock or sauce to avoid drying them out. Alternatively, microwave them covered to maintain moisture, but the stovetop method keeps the texture best.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well as a lean alternative and will still soak up the flavors beautifully. Just be mindful that turkey can be a bit drier, so avoid overcooking.

What if I don’t have romano cheese?

Pecorino Romano is traditional, but Parmesan is a perfectly delicious substitute, offering a similar sharpness and saltiness that enhance the meatballs.

Can I make these meatballs gluten-free?

Yes, simply swap the seasoned bread crumbs for a gluten-free variety or use crushed gluten-free crackers or oats. The texture might vary slightly but the flavor stays incredible.

Is the white wine essential?

The white wine adds a subtle acidity and complexity, but if you’d rather skip alcohol, you can replace it with an equal amount of chicken stock plus a teaspoon of lemon juice for brightness.

How spicy are these meatballs with red pepper flakes?

The ½ teaspoon of crushed red pepper flakes gives a gentle kick without overwhelming heat—perfect if you like a bit of warmth, but you can adjust or omit according to your spice preference.

Final Thoughts

Chicken Romano Meatballs bring a lovely fusion of fresh herbs, sharp cheese, and refreshing lemon brightness that truly makes every bite a pleasure. They are easy enough for weeknight dinners but impressive enough to share with friends, making them a recipe you’ll return to again and again. I can’t wait for you to try these and enjoy how wonderfully versatile and flavorful they are!

Chicken Romano Meatballs Recipe

★★★★★

4.9 from 32 reviews

Author: Jack
Total Time: 40 minutes
Yield: 4 servings (about 16–20 meatballs) 1x
Diet: Low Fat

Print Recipe

Description

These Chicken Romano Meatballs are a flavorful, tender, and juicy dish combining ground chicken with aromatic herbs, romano cheese, and a zesty lemon and white wine sauce. Perfect as a main course served with pasta, rice, or vegetables, these meatballs offer a delicious twist on a classic favorite with an Italian flair.

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for finishing off the meatballs after searing.
Mix Meatball Ingredients: In a large bowl, combine ground chicken, minced garlic, beaten egg, seasoned bread crumbs, romano cheese, fresh parsley, dried basil, oregano, crushed red pepper flakes, salt, and pepper. Mix gently with clean hands until just combined to avoid tough meatballs.
Shape Meatballs: Form the mixture into small meatballs approximately 1 inch in size or slightly smaller for even cooking.
Brown Meatballs: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the meatballs in a single layer (cook in batches if necessary), browning them on all sides for about 5 to 6 minutes total. They don’t need to be cooked through at this stage. Remove and set aside on a plate.
Prepare Sauce: In the same skillet, add diced shallots, minced garlic, and a pinch of salt. Sauté until softened, around 5 minutes. Pour in the white wine, scraping the bottom of the pan to loosen any browned bits. Let the wine simmer for 2 minutes.
Add Liquids and Meatballs: Add lemon slices and chicken stock into the skillet. Return the browned meatballs to the pan, gently stirring to coat them in the sauce.
Bake Meatballs: Place the skillet in the preheated oven and bake for 10 to 15 minutes, or until the meatballs reach an internal temperature of 165 degrees Fahrenheit, indicating they are fully cooked.
Serve: Serve the Chicken Romano Meatballs hot, over your choice of pasta, rice, or alongside your favorite vegetables, or place them on sandwiches for a hearty meal.

Notes

Do not overmix the meatball mixture to keep them tender.
Use an oven-safe skillet to avoid transferring the meatballs to another dish before baking.
Adjust the crushed red pepper flakes to control the heat level.
Ensure meatballs reach 165°F internally for safe consumption.
White wine can be substituted with chicken broth for a non-alcoholic version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking and Searing
Cuisine: Italian