These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.
Chicken Romano Meatballs
These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful over pasta. More of my favorite chicken meatball recipes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, and Buffalo Chicken Meatballs.
I am excited to share this recipe with you from my friend Jessica Merchant’s newest cookbook, Everyday Dinners: Real-Life Recipes to Set Your Family Up for a Week of Success. Jessica is one of my favorite bloggers, and has probably been doing it as long as I have! Her book is stunning and features “plant-based, one pot, and slow cooker recipes” that cook in under 30 minutes. Jessica has recipes for everything from Roasted Sweet Potatoes with Honey Ginger Chickpeas and Tahini to Honey Dijon Pretzel- Crusted Salmon. Plus, these meatballs! I’m glad I got to try them – highly recommend!
What is chicken Romano?
Chicken Romano is an Italian baked chicken dish with a Romano cheese- breadcrumb coating. Often, it is served with a lemon-butter sauce over pasta.
Chicken Romano Meatball Ingredients
Below are the ingredients you’ll need to make these delicious chicken Romano meatballs.
- Meat: Ground chicken
- Binder: Egg, Breadcrumbs
- Flavor: Garlic, Romano cheese
- Herbs: Fresh parsley and dried oregano and basil
- Seasonings: Crushed red pepper flakes, salt, and pepper
The pan sauce adds so much flavor, so definitely don’t skip it. Plus, it only has six ingredients and is super simple to make. For the sauce, you’ll need:
- Dry white wine
- Chicken broth
How to Serve Chicken Meatballs
These chicken meatballs would be delicious over your favorite pasta or rice. You could also serve them on a hoagie roll to make a sandwich or with vegetables like roasted asparagus or grilled zucchini. Another idea is to pair the meatballs with a salad and a piece of crusty bread to soak up the sauce.
- Use ground turkey instead of ground chicken.
- Sub parmesan for Romano.
- Swap out the dried oregano or basil for rosemary or thyme.
- Omit the crushed red pepper if you prefer mild food.
- If you prefer to cook without wine, replace the wine with more broth.
More Meatball Recipes You’ll Love:
- Swedish Meatballs
- Italian Beef and Spinach Meatballs
- Moroccan Meatballs
- Asian Turkey Meatballs with Gochujang Glaze
- Zucchini “Meatballs”
Chicken Romano Meatballs
- 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.