Chicken Romano Meatballs
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Chicken Romano Meatballs
Description
The recipe for Chicken Romano Meatballs mixes ground chicken with aromatic ingredients including minced garlic, fresh parsley, dried basil and oregano, red pepper flakes for subtle heat, and grated Romano cheese. This mixture is lightly combined to maintain tenderness and formed into small, bite-sized meatballs.
The meatballs are browned in an oven-safe skillet to develop a flavorful crust but remain undercooked inside since they finish cooking in the oven. The pan sauce starts in the same skillet, sautéing shallots and garlic before deglazing with dry white wine and adding chicken stock and lemon slices to create a tangy, savory base. Returning the meatballs to the skillet allows them to absorb the sauce flavors as they roast until cooked through.
This dish can be served as a main course with pasta, rice, or crusty bread to enjoy the sauce. The lemon and fresh herbs provide a brightness that complements the mild chicken flavor, making these meatballs distinctive in taste and texture.
The pan sauce technique maximizes flavor by using the browned bits left from the meatballs. Adjust seasoning after cooking and serve immediately to keep the meatballs juicy and tender.
Ingredients
- 1 pound ground chicken
- 2 garlic minced, cloves
- 1 egg lightly beaten, large
- ½ cup seasoned bread crumbs
- ⅓ cup Romano cheese
- 1/4 cup parsley chopped, fresh
- 1/2 teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon salt
- ½ teaspoon black pepper
pan sauce:
- 1 shallot diced
- 2 garlic minced, cloves
- ½ cup dry white wine like chardonnay
- 1 cup chicken stock
- 1 lemon 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.
- 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 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.
Notes
- Use fresh herbs and freshly grated Romano cheese for best flavor and texture in the meatballs.
- Brown the meatballs first in an oven-safe skillet, then finish cooking in the oven for tender, evenly cooked results.
- Simmer the pan sauce in the same skillet to incorporate browned morsels and enhance the sauce’s richness.
- Serve meatballs with sauce immediately to preserve moisture and taste.
User Reviews
Overall Rating
5
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