Chicken Romano Meatballs

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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
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.

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:

  • Shallot
  • Garlic
  • Salt
  • Dry white wine
  • Chicken broth
  • Lemon

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.

cooking chicken meatballsPot with Chicken Meatballschicken meatballs with lemon

More Meatball Recipes You’ll Love:

Chicken Romano Meatballs
Print WW Personal Points
4.67 from 63 votes
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Chicken Romano Meatballs

295 Cals 26 Protein 16 Carbs 13 Fats
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Italian
These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.


  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • ½ cup seasoned bread crumbs, or gluten-free crumbs
  • cup Romano cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper

Pan sauce

  • 1 shallot, diced
  • 2 garlic cloves, minced
  • Salt
  • 1/3 cup dry white wine, like chardonnay
  • 1 cup chicken broth
  • 1 lemon, sliced


  • 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.
    Chicken Romano Meatballs
  • 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.
    raw chicken meatballs
  • 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.


Serving: 6meatballs with sauce, Calories: 295kcal, Carbohydrates: 16g, Protein: 26g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 149mg, Sodium: 756mg, Fiber: 2g, Sugar: 2g
Keywords: chicken meatballs, chicken recipes

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  1. Made this recipe last night and like it a lot, but I’m wondering if it can be frozen along with the lemons or would it be best to make the sauce fresh and just freeze the balls?

  2. I just made this tonight and it is SO GOOD! I had to make a couple of substitutions (chopped spinach for parsley and asiago for romano). This dish is really good and I and my husband had to hold back and not eat all four servings. I’ve saved the dish and will both work it into our meal plan and also serve it to guests. It was good with linguini but I also want to try it tomorrow night with quinoa.

  3. Sounds really good and will make them! My question is how many servings 4 or 6 says 4 on top 6 on bottom of recipe. Love that you have WW points.

  4. Wow, tons of flavor. Definitely going into the rotation. Pepper can be a little overwhelming if you don’t like it, but a great recipe!

  5. So much flavor! Loved these and will make again!!

  6. These were easy and delicious. I will definitely make again BUT I will increase the sauce by at least double. I served over spaghetti and it needed more sauce. I did not slice the lemon, instead squeeze fresh lemon juice into sauce and added more again just before serving to brighten the sauce. So good. Thanks Gina!

    • and I also just made it all on the stovetop. Removed meatballs after browning, made the sauce and added meatballs back in to simmer.

  7. My son considers himself a meatball connoisseur. And these are hands down his favorite. And I have to agree, the flavor is really great!!

  8. This recipe is really good! I think I’ll make some modifications next time to experiment. I think I will add onions to the meatballs & maybe go heavier on the seasoning for more flavor.  Unlike some commenters I didn’t think the lemon made it bitter, I love lemon sauces, I actually felt I should have zested the lemon before adding to the sauce for more! Lemon also pairs great with Mediterranean dishes, thinking to experiment adding fresh mint to the meatball mix akin to how I make Greek meatballs!  Still loved it as is though too! 

  9. I have been seeing people all over instagram trying these, so I decided to give it a go for lunch today. I made them w/ ground turkey instead, because I don’t care for ground chicken. WOW. So good. I’m eating it w/ rice right now but I actually think it would be better with a side of broccoli 🙂

  10. Great recipe.
    Note to those who only like Chicken Breast meat: My husband only likes Chicken Breast and I (unknowingly) bought packaged Organic Ground Chicken from the grocery store. He thought the chicken in the dish was too strong of a flavor and a google search made me realize that traditional Ground Chicken is a mix of dark and white chicken. So a note to myself: buy Ground Chicken BREAST next time 🙂
    I am excited to try this easy recipe again. It was good and could even see adding capers as a fun addition/modification. Thanks Gina!

  11. So good!  I used fresh grated Parmesan bc I didn’t have Romano.  I also browned the meatballs and made the sauce in another pan and then poured it over, put a lid on and just simmered on the stovetop for another 15 minutes.  Everyone ate it up!! Served with mashed potatoes and sliced steamed carrots.  

  12. These are awesome! My family loved them! I had to cook about 3 minutes more to get them to 165. I did add 1 tbsp butter and one tablespoon flour to thicken sauce. I did juice of one lemon, lemon zest, and some thyme in the sauce. I served with cauliflower rice with frozen peas and carrots mixed in. Love how delicious and light they are! These might be something I make almost every 2 weeks because I enjoyed them so much! Thank you Gina!!! 

  13. Was not crazy about this recipe. I wish I had read reviews before making. The sauce was too watery and didn’t like red pepper in meatballs.  The Chicken Cordon Bleu meatballs are much better. 

  14. Wow I LOVE this recipe! Made it two weeks in a row. Some modifications: used dry parsley instead of fresh, used chicken bouillon paste + water instead of broth (used extra because I didn’t use wine), parmesan instead of romano, no red pepper flakes, and the juice from 1 lemon instead of the slices. Also added a little cornstarch to thicken the sauce and a little butter at the end. A new family favorite!!!

  15. This was delicious! All 3 of my kiddos enjoyed it which is a huge accomplishment! I doubled the sauce as some suggested but I don’t think it was necessary. It will definitely be in our regular rotation.

  16. I agree that the peel of the lemon made the sauce taste bitter. Next time I make this dish I will peel the lemons whole and then slice them to eliminate that taste.
    Otherwise these were really good

  17. Loved this recipe! I added shallots to my meatballs as well as a little milk like I do for my regular meatballs – makes them moist. I loved the lemon slices added to the sauce – added such a nice flavor. I did add cornstarch and broth at the end to thinking things up a but and served it over riced cauliflower!
    I absolutely love clicking the box to get my personal points.  What a great idea. Thank you so much for that! Makes it soooooooo easy!
    I am a fan of all your recipes! Thank you!

  18. My first time making this dish – I made the recipe as written except I used juice of 3/4 lemon instead of slices due to the reviews of the dish tasting bitter from the peel. At the last few minutes, I sliced the last 1/4 lemon piece and placed the slices on top for presentation.
    So, here is my results: When mixing the balls they smelled amazing! I did not over mix, just got ingredients incorporated throughout and stopped.
    However, The balls came out too dense for my preference. I found that the broth evaporated too much in the oven. The pan was not covered. I did have to add water to increase it a little, but it still wasn’t enough. Maybe the whole can of chicken broth would have been better.
    Next time, I will finish them on top of stove simnering them in a covered pan. I believe that they will come out more tender and allow the dish to retain the broth better.
    I had them with the Skinny taste rice with spinach, which was very good!

  19. Made this and my kids (11 and 8) ate it up!  Been a fan of Skinnytaste since the beginning!  

  20. Can this be cooked in the oven the whole time instead of on the stove?

  21. These were awesome! I made them exactly as written, except that I halved the crushed red pepper. It was still too spicy for my four year-old, so I will probably have to leave that out next time (too bad, as I liked the kick).

    I served over roasted butternut squash noodles (an idea from a chicken piccata recipe that I love) and it was great. Maybe the sweetness of the squash counteracted the lemon bitterness, because I didn’t notice that at all. I did use the wine as specified. 

    Thank you! I will definitely make again. 

  22. Is it just me or have the WW Personal Points disappeared? I relied on them so much! Maybe I missed an announcement about that?

    • You have to click on the orange button for your own personal points as per the new program The button is in the recipe area 🙁 I’m in Canada and it doesn’t work for me. 🙁 Very sad! Recipe is very good!

  23. OMG these are soooo tasty! Definitely will put this in our meal rotation!!! Love all of your recipes and meal planners thank you!

  24. This was very tasty! The meatballs came out nice and soft despite using 100% fat free chicken breasts that I ground myself. My fresh parsley looked suspect, so I used dried. I did make a couple changes to the sauce based on reviews. I used lemon juice instead of slices. My youngest barely tolerates anything too lemony, so I wanted to be sure it wasn’t bitter. I ended up squeezing more lemon on my plate. I also added a few calories with some Wondra flour to thicken and a small pat of butter at the end. I served it over rice (perfect with the sauce- I think it would have slid off pasta even with the thickener) and steamed broccoli.
    My husband gave it an A+. 🙂

  25. Can I freeze these meatballs?

  26. This was fantastic. We served it with a little linguine and some broccoli. Makes a great light dinner that way. I’m going to freeze the other half for another night. I’ll see if I can update on how it tasted after I froze it. 

  27. The meatballs were good but didn’t like the sauce.  It was a broth consistency so too thin to be good over pasta.  The lemon slices made it pretty bitter too.  I know this is meant to be a diet recipe but next time I’d try making with a cream sauce and a little lemon juice instead of all the slices.  They look good for presentation but I think they make the sauce too bitter.

    • It’s the lemon peel that gets bitter when cooked. Since I love lemon, I wait until the end and add just the juice of the lemon. I also thicken the sauce with cornstarch to give it more body.

  28. Made this as written the first time, but was underwhelmed by the sauce….so I dug into my skinnytaste cookbooks to find something tastier. Made this recipe the second time with the dijon sauce from the chicken cordon bleu meatball recipe (first cookbook). 100% tastier! The third time–turned this romano meatballs into cordon bleu meatballs by stuffing them with swiss cubes and ham, paired again with the dijon sauce, and HOME RUN. This is in our monthly rotation now–if you have that first cookbook I highly suggest trying them this way, SO SO GOOD!

  29. Do these freeze well for meal prep?

  30. could you do these in the slow cooker (or would they hold up with sauce in a slow cooker)- looking for holiday party recipes.

  31. These are the most delicious meatballs I have ever eaten. They are now a staple in the household. We eat them at least once a week. I definitely recommend this recipe.

  32. Just wondering if the pot should be covered when it goes into oven?

    • I was wondering the same thing. Re-reading the instructions I’ll sauté in my cast iron pan and then put pan in the oven I guess

  33. Wow..these are delicious…

  34. Killer recipe. I took a shortcut by using frozen organic turkey meatballs and doing it all in the instant pot versus the over. So good!

  35. These were so good! I made them with parmesan because that’s what I could find. I doubled the sauce and baked half in the oven because my son doesn’t like sauce like that. We had them with the broccoli and orzo but it would be great with mashed potato or pasta.

  36. This is exactly how I make my chicken meatballs but I never made them w that sauce. Usually just serve them plain with a salad and ill make tzatiki sauce to dip. Im def going to try this sauce though….sounds delicious

  37. I found this recipe to be tasty but “chicken balls” were very dense.  Wondering if anyone else found this to be so.  

  38. Had to use ground turkey.  Really easy and very tasty!  I just put a little bit of lemon juice in and didn’t have any shallots….followed directions otherwise.  Will definitely prepare again, a new favorite!  Served with mash potatoes and broccoli.

  39. Simply fantastic! I absolutely love these paired with the broccoli and orzo as suggested in the meal plan! This is one of our favorites:)

  40. I just chopped up cilantro by accident and threw that in instead!!! 😆Hope they come out okay?!?!  I’ll let you know!! Thank you for your lovely recipes and for being you🙏🏼

  41. Loved, loved, loved these meatballs! I made a few small tweaks after reading the comments: I cooked them entirely on the stovetop (same cooking time), substituted the lemon slices for the grated zest of one lemon and the juice of half one, used a lot more shallot (because in my book it’s never enough) and added a little cornstarch with the stock to have a thicker sauce. This one is a real keeper, absolutely fantastic!

  42. This came out so bitter. I think it was the lemon rind. We threw it way. 

  43. This was so good! I’d say double or triple the sauce because it is so yummy.

  44. Made a double batch of these tonight exactly as written.  I’m a huge garlic fan, but my meatballs were wayyyyy too garlicky.  I’ll halve it next time.

  45. I made this tonight and the sauce had a very bitter taste to it. I think from the lemon. The meatballs were fantastic, just couldn’t really use the sauce that I worked so hard on. Next time I’m thinking about just squeezing some fresh lemon juice in. Would that work?

  46. These look delicious but we cannot have the cheese. Do you recommend a non dairy substitute or would it change the texture and taste of the meatball if left it out totally.

  47. I made this for dinner last night and it was delicious! I used ground turkey and made a bit more sauce – other than that followed the recipe exactly. My husband loved it and needless to say I will make this again…..Thanks so much!!

  48. These were soooo good! Had them with orzo and roasted broccoli. My boyfriend and I both loved them, and I will definitely make again.

  49. Gina, this is one of 3 recipes of yours I made last week that everyone loved. As long as I don’t tell him what’s in them, my husband loved them!

  50. Really good flavors and I had all the ingredients needed on hand! I added spinach at the end and served with miracle noodles. The sauce is a little thin so I rounded it out with a tiny bit of butter and made a cornstarch slurry so it made a thicker sauce. It was just the right touch. Will definitely make again!

  51. Has anyone made it with Parmesan instead?

  52. These were fantastic. I combined all of the meatball ingredients and used a cookie dough scooper to make the meatballs. Because they were small, I got 35 meatballs.
    I baked them all on a large baking sheet lined with parchment. 400 degrees for 10 minutes. Then I broiled for approx 2-3 minutes while watching carefully for meatballs and parchment not to burn. I made the sauce in a large deep skillet and then added the cooked meatballs to the sauce. We at this over palmini angel hair “pasta”. The only thing I will do differently next time is double the sauce recipe.

  53. Winner! These meatballs are so incredibly flavorful. They may beat out my family’s favorite beef/sausage meatballs! I made the exact recipe but changed up the technique (baked all meatballs on a cookie sheet at one time vs. pan fry.). I also made a double batch so I can freeze a serving for a night when we’re all rushing around.

  54. These were fantastic. I was able to make the meatball portion of the recipe ahead of time (up to cooking) then through it together later. I thought the flavor was outstanding given it was ground chicken. The texture was good probably due to the fact they sat raw in the fridge for 5 hours prior to the frying pan.   Served with wild rice and steamed broccoli for a total per serving of 610 calories even with the missing olive oil in the ingredients (add 25 calories per serving)
    This is a keeper

  55. So I made this when I first saw it on Jessica’s website. When I plugged in the ingredients into my app, it was only 5 points. Any idea why the difference?

    Also- I love these and was planning on making them again this week.

  56. Delicious!! I made these for lunches this week. Couldn’t wait and ate a batch today. I wouldn’t change a thing! 

  57. Any suggestions on what to replace the egg with as a binder? My son is allergic. 

  58. The flavors were good, but the texture was not. I didn’t hate it, but I won’t try this recipe again.

  59. I loved these meatballs! Very flavourful and filling. I wasn’t keen on the sauce though. Too thin in my opinion. These meatballs would be great with Marina sauce on top instead. 

  60. I made these last night but ended up just simmering on the stove rather than turning on the oven (it’s still hot here). Came out amazing. We also added pasta which soaked up the sauce. My daughter said it was a keeper!

  61. These were awesome! The whole family loved this – my 11 y/o asked me to make it more often and my 17 y/o took leftovers for lunch. We love your recipes Gina! 

  62. I drank the wine 😉 so I used all chicken stock. It turned out divine. I also added two teaspoons of cayenne pepper the meatball mix which gave it a nice kicked. Served the meatballs and sauce on a bed of whole wheat spaghetti and topped with fresh parsley. Divine!

  63. Can you sub almond meal or something else if you are trying to be as low carb as possible?

  64. Packed full of flavor! Served it with mashed potatoes, zucchini and green beans. Amazing dinner!

  65. These meatballs are delicious!!! I have yet to find a recipe from Skinnytaste that I don’t like!!! My husband (& taste tester) loved these too! Easy to make & easy ingredients you no doubt have in your home! 

  66. So good! We loved it and will definitely be making this again! 

  67. Sooooo good!  The red pepper flakes definitely give it a kick. I made these using 98% fat free chicken breast and it came to only 3 WW SP per serving on the blue plan !

  68. These are absolutely delicious! Obsessed with the sauce alone

  69. I don’t always comment but I should – you have so many recipes that are my go-tos. I made this for the first time last night and served them over your Rice with Spinach. So delcious! My husband (who doesn’t normally get excited about food no matter how good it is) couldn’t stop saying how good it was. We have a regular restaurant we visit all the time, and he said “This should be on their menu!” Wow! What a HUGE compliment, for me – but mostly for you! Thanks!

  70. I made these for dinner last night and they are so delicious!! I absolutely loved the flavors and will be making these again for sure!

  71. This was delicious! Even my picky kids ate it. I’m not a very good cook but this was also pretty easy to handle. 

  72. I made this Friday night with pasta and roasted asparagus and it was delicious!

  73. OK!!! Sooooo I just made this today at 11:00 am on a Sunday morning!!! I will reheat later for dinner and I just have to say I “stole” a meatball and oh boy!!!! Was this ever so good!!!! I will make rice later to serve it with!!! and a salad as well!!! GINA you AMAZE me!!! Thank you!!! I can’t wait until my hard working hubby comes home tonight to eat this!! He’s LOVED all of your recipes so far as have I!!!xoxo

  74. This dish was delicious, the family love it.

  75. Absolutely amazing!! I could eat this every single day. The only change I made, and one I always make, is I used ground venison. My husband is a hunter and I try to use it as much as possible in place of any ground meat recipe. Thank you!!! Love love love!!!

  76. Gina, this Recipe looks delicious and I will be making it. FYI, you forgot to put in 1 tablespoon of olive oil in ingredients.

  77. Can the meatballs be frozen?

  78. You are my favorite bloggers and my go-to cookbook authors! So happy to know you are friends too!

  79. This looks great! Do they freeze well? I have a 10 month old so always looking for things I can cook in large batches and freeze for another use!

  80. What temperature do you bake these at?

    • I doubled the amount of meatballs and baked half in the oven at 400 degrees for 10 min. Then I broiled them for 4-5 minutes to brown the tops. They came out great. 

  81. Do you use ground breast or 93% chicken 

  82. Is the sodium content high mainly because of the cheese?

  83. Can’t wait to try this recipe this weekend. What is Jessica’s Blog address?