Description
Ingredients
Yield: 4servings | Serving Size: 6meatballs with sauce
1poundground chicken
2garlic cloves, minced
1large egg, lightly beaten
½cupseasoned bread crumbs, or gluten-free crumbs
⅓cupRomano cheese
1/4cupchopped fresh parsley
1/2teaspoondried basil
½teaspoondried oregano
½teaspooncrushed red pepper flakes
½teaspoonsalt
½teaspoonpepper
These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.
1shallot, diced
2garlic cloves, minced
Salt
1/3cupdry white wine, like chardonnay
1cupchicken broth
1lemon, sliced
Instructions
- 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.
- 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.
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.
Last Step:
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