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!
Everyday Dinners will be released on May 4, but you can preorder a copy now and get the free bonus cookbook when you do. To get the free bonus, click here!
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
- 1 pound ground chicken
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- ½ cup seasoned bread crumbs
- ⅓ 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
- 1 shallot diced
- 2 garlic cloves, minced
- ½ cup dry white wine, like chardonnay
- 1 cup chicken stock
- 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. 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.
Did you make this recipe?
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18 Comments on “Chicken Romano Meatballs. (an Everyday Dinners sneak peek!)”
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These look absolutely delicious! I’m planning to make them for dinner tomorrow. Would you suggest serving them with pasta? Just wondering about that yummy looking sauce.
Made this for dinner tonight…..so delicious! Served it over some homemade big croutons to soak up all the yummy sauce. Will definitely put this recipe on repeat.
I made these for my parents who are fussy but they both loved them.
Since I did not use wine I should have squeezed some extra lemon in the sauce.
My kitchen smelled so good too!
These meatballs were fantastic! I followed your recipe exactly. Loved flavor. Our daughter came over with little ones, she loved them also. I would serve them with buttered orzo, or rice, with juice & meatballs over it, don’t want to miss that yummy juice! Thank you for recipe! Will make again next wk!
Do you place a lid on when putting into the oven?
no, i leave it uncovered!
This recipe has me so excited for your cookboo! My toddler who is the pickiest eater loved them and my older kid wants them again soon! That is a winner in this house!
Very tasty! I had to add some butter to the pan before sautéing the garlic and shallot. I squeezed the ends of the lemons into the chicken broth too. We had the meatballs with buttered orzo and broccoli. One kid loved them as is, one kid requested “next time no pepper flakes.” This recipe is a keeper!
The grocery store didn’t have any ground chicken so I made these with ground turkey instead and it was absolutely fabulous! I’ll definitely be trying it again the next time I find ground chicken.
This looks very delicious and wonderful Thanks a lot for sharing this recipe!!! I’ll try this for my husband in our date night. Fort Collins Roofers
hello hello! these look amazing. I’d love to make them this week. My youngest son is allergic to egg though. Do you think if i left them out the meatballs would fall apart?
Made these for dinner last night. Total winner! It’s such a great way of making meatballs summery! Thank you!
Would like to make this for a large group, 100. Any suggestions on cooking these in the oven instead of stovetop? Could I brown in the oven, make the sauce on the stove top then add the sauce to the pan in the oven? Thank for any advice!
Loved these! So did our one year old! We were out of shallots and a white onion substitution was fine!
Delicious! I subbed lemon juice for the white wine (same amount) and everyone loved it.
I just made these. They had been on my list to cook for a long time. I am so glad I finally made them. They were so good.
These are delicious and easy to make! I served it with a quinoa mix and sautéed spinach. Thank you for posting this recipe.