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–+ servings
Chicken Romano Meatballs

Savory Chicken Romano Meatballs with Zesty Lemon Sauce

Delicious Chicken Romano Meatballs bursting with flavor, enhanced by zesty lemon sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can substitute with ground turkey or pork.
  • 2 cloves Garlic Minced; fresh is best but garlic powder works.
  • 1 Large Egg Lightly beaten; acts as a binder.
  • 0.5 cup Seasoned Bread Crumbs Use gluten-free if needed.
  • 0.33 cup Romano Cheese Substitute with Parmesan if desired.
  • 0.25 cup Chopped Fresh Parsley Basil or cilantro can be used.
  • 0.5 teaspoon Dried Basil Skip if using fresh basil.
  • 0.5 teaspoon Dried Oregano
  • 0.5 teaspoon Crushed Red Pepper Flakes Adjust for desired heat level.
  • 0.5 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Black Pepper Adjust to taste.
  • 1 Shallot Diced; can substitute with yellow onion.
For the Sauce
  • 0.33 cup Dry White Wine Can use chicken broth for a non-alcoholic version.
  • 1 cup Chicken Broth Vegetable broth can be a substitute.
  • 1 Lemon Sliced; lime can be used for variety.

Equipment

  • mixing bowl
  • oven-safe skillet

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the ground chicken, minced garlic, beaten egg, seasoned breadcrumbs, Romano cheese, parsley, dried basil, oregano, crushed red pepper flakes, salt, and pepper. Mix gently.
  3. Shape the mixture into 1-inch meatballs, aiming for about 24 pieces.
  4. Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Brown the meatballs on all sides for 5-6 minutes.
  5. Transfer the browned meatballs to a plate.
  6. In the same skillet, add diced shallots and sauté until softened. Stir in minced garlic.
  7. Add dry white wine and deglaze the skillet, simmer for 2 minutes.
  8. Incorporate sliced lemons and chicken broth, bring to a light simmer.
  9. Return browned meatballs to the skillet, cover and bake for 15 minutes or until internal temperature reaches 165°F (74°C).
  10. Serve hot over pasta, in a hoagie roll, or with a salad.

Nutrition

Serving: 3meatballsCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for longer storage.

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