These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.
1large egg(lightly beaten)
½cupseasoned bread crumbs(or gluten-free crumbs)
1/4cupchopped fresh parsley
½teaspooncrushed red pepper flakes
1/3cupdry white wine(like chardonnay)
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.