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Chicken Romano Meatballs

Savory Chicken Romano Meatballs with Lemony White Wine Sauce

Enjoy these Chicken Romano Meatballs, a delightful blend of flavor with a zesty lemony sauce, perfect for dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Turkey can be used for a leaner option.
  • 3 cloves Garlic Minced, fresh for best flavor.
  • 1 Large Egg Can replace with a flax egg for vegan option.
  • 1 cup Seasoned Bread Crumbs Use gluten-free to keep the dish gluten-free.
  • 1/2 cup Romano Cheese Or swap with Parmesan if not available.
  • 1/4 cup Fresh Parsley Dried works in a pinch; fresh is best.
  • 1 tsp Dried Basil Fresh herbs can be used more generously.
  • 1 tsp Dried Oregano Fresh herbs can enhance the flavor.
  • 1/4 tsp Crushed Red Pepper Flakes Adjust to your spice preference.
  • 1 tsp Salt Sea salt enhances flavor.
  • 1/2 tsp Black Pepper
  • 1 small Shallot Can substitute with yellow onion.
For the Lemony White Wine Sauce
  • 1/2 cup Dry White Wine Chardonnay works well; chicken broth for non-alcoholic.
  • 1 cup Chicken Broth Use low-sodium for lighter flavor.
  • 1 whole Lemon Sliced, fresh lemons enhance flavor.

Equipment

  • oven
  • Skillet
  • mixing bowl
  • baking sheet

Method
 

Instructions for Chicken Romano Meatballs
  1. Preheat your oven to 350°F (175°C).
  2. Combine ground chicken, minced garlic, egg, breadcrumbs, Romano cheese, parsley, basil, oregano, red pepper flakes, salt, and pepper in a large bowl. Mix gently without overworking the meat.
  3. Shape the mixture into 1-inch meatballs, aiming for about 24 meatballs total. Place on a platter or baking sheet.
  4. Heat olive oil in a skillet over medium heat. Add the meatballs and brown for about 5-6 minutes, turning until golden. Transfer browned meatballs to a plate.
  5. In the same skillet, add shallots and garlic, sautéing for about 5 minutes until softened.
  6. Deglaze with white wine, scraping the bottom to release browned bits. Simmer for 2 minutes.
  7. Add sliced lemons and chicken broth, mixing well. Return the meatballs to the skillet and coat with sauce.
  8. Bake the skillet in the oven for 15 minutes, ensuring the meatballs reach an internal temperature of 165°F (74°C).
  9. Serve hot over pasta or rice, drizzling with the sauce.

Notes

Enjoy the meatballs alongside roasted vegetables or a fresh salad for a complete meal.