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
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4.66 from 70 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. The meatballs are delicious but unfortunately cooking the lemon slices with the peel on Made the sauce very bitter from the pith. I would make again but squeeze the lemon juice into the sauce rather than cook the slices with skin on.

  2. Made this today with 93% ground turkey and added the meatballs and sauce to some spaghetti squash and it was really good!

  3. Made this tonight with turkey and it was fantastic 

  4. Can the meatball be frozen?

  5. I’m using freeze-dried shallot.  What size shallot is this recipe referring to?  Is it one clove or a whole large shallot?  Thank you.

  6. Everyone is my family thinks these are the best meatballs we’ve ever tasted!! 

  7. Delicious! I made this last night and my husband and I loved it. He had it over pasta and I opted for a sweet potato on the side. I cooked it in my Dutch oven and covered it for part of the baking time. The result was lots of great tasting lemony sauce.  We’ll get 2 meals out of it since we are empty nesters. Def making it again!

  8. I really love this recipe! The meatballs were great on their own and wonderful with the sauce! I will definitely be making them again!

  9. Easy and so yummy! I didn’t have any lemons so I just used a splash of lemon juice. I will definitely make this again! Easy enough for a weeknight dinner but tasty enough to serve for guests.

  10. 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?

  11. 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.

  12. 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.