Chicken Romano Meatballs
User Reviews
4.7
Chicken Romano Meatballs
Description
These meatballs are made by mixing ground chicken with minced garlic, diced shallots, eggs, seasoned breadcrumbs, Romano cheese, fresh parsley, dried basil, oregano, red pepper flakes, salt, and black pepper. The mixture is gently combined to maintain tenderness and shaped into roughly 1-inch-sized meatballs.
The meatballs are browned over medium heat in an oven-safe skillet in batches to develop a crust without fully cooking through. Then, shallots and garlic are sautéed in the same pan, deglazing with dry white wine to lift browned bits and create flavor depth. Lemon slices and chicken broth are added, and the meatballs return to the skillet to cook through and absorb the sauce.
The finished dish pairs well with pasta or crusty bread to soak up the bright, slightly spicy, and aromatic sauce. The lemon and wine provide a fresh contrast to the rich meat and cheese.
Ingredients
- 1 pound ground chicken
- 1 shallot (diced)
- 2 garlic minced, cloves
- 2 garlic minced, cloves
- 1 egg lightly beaten, large
- salt
- ½ cup seasoned bread crumbs (or gluten-free crumbs)
- 1/3 cup white wine like chardonnay, dry
- ⅓ cup Romano cheese
- 1 cup chicken broth
- 1/4 cup parsley chopped, fresh
- 1 lemon (sliced)
- 1/2 teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon salt
- ½ teaspoon black pepper
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 6meatballs with sauce | |
| Calories | 295kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 149mg | 50% |
| Sodium | 756mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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