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.
Ingredients
Scale
Meatballs
- 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
Sauce and Cooking
- 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
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
Nutrition
- Serving Size: 4 meatballs
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
Keywords: chicken meatballs, romano cheese, Italian meatballs, lemon chicken meatballs, white wine sauce, healthy meatball recipe
