Chicken Romano Meatballs. (an Everyday Dinners sneak peek!)
Oh hiiiii chicken romano meatballs!
I’m so excited to bring you this recipe today – an exclusive sneak peek into one of the new recipes in my book Everyday Dinners!
You can also order a SIGNED COPY (!!!) here.
I am so insanely pumped for you guys to get your hands on Everyday Dinners. It is chock full of 30 minute weeknight meals. It’s based on my 10 minute meal prep strategy, which is truly the only way I get dinner on the table during the week. The meals are flavorful, stress-free and the best to come out of my kitchen!
And, I can’t believe I’m going to say it, but the chicken romano meatballs are one of my favorites recipes.
Every time I’ve done press for a book, someone always asks what my favorite recipe in the entire book is. This is SUCH a hard question for me because we eat very seasonally. I’m a seasonal eater who loves to enjoy what is fresh *right now*, so my answer will change depending on the month.
However, this is one of those recipes that can be made the entire year and is incredible.
Chicken romano was one of my mom’s special dishes when we were growing up. She didn’t make it nearly as often as her chicken marsala – only a few times a year. But we all absolutely loved it. So much so, that I put that recipe in my first cookbook! It’s a classic that we adore. Majorly comforting, so satisfying and one easily served with pasta or an array of sides.
So, naturally, I turned those flavors into meatballs!
I love the idea of a chicken romano meatball, because the chicken romano dish is a bit labor intensive. Here, we throw all the flavors together in a meatball and make a quick pan sauce.
The lemony pan sauce for my mom’s chicken romano has always been so wonderful, so I wanted to mimic that but keep it simple at the same time!
The pan sauce is really just some shallots, garlic, wine, lemon and stock. It creates the best base for the meatballs and adds moisture and flavor.
I do note in the book – if the pan sauce isn’t your thing, these are also really great with marinara! They are so versatile.
Like most of my other meatballs, I love that you can serve these in a variety of ways. You can put them on a sandwich, serve them with pasta or even throw them on a salad. Leftovers are so good – they get better as they sit.
I hope you try ’em, love ’em and get your hands on a copy of Everyday Dinners!
Chicken Romano 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.
- 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 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.