Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine ground chicken, minced garlic, beaten egg, seasoned breadcrumbs, Romano cheese, chopped parsley, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper. Use your hands to mix until just combined.

Form the meat mixture into 1-inch meatballs and place them on a plate or baking tray.

Heat olive oil in an oven-safe skillet over medium heat. Add the meatballs, sear them for about 5-6 minutes until golden brown.

Remove the browned meatballs and set aside. In the same skillet, sauté diced shallot for a minute, then add minced garlic and a pinch of salt until softened.

Pour in dry white wine, simmer for 2 minutes, then add lemon slices and chicken broth, stirring to combine.

Return the meatballs to the skillet, cover, and bake for about 15 minutes until fully cooked and reach an internal temperature of 165°F (74°C).

Let skillet cool slightly before serving. Enjoy over pasta, in a sandwich, or alongside a salad.