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Chicken Romano Meatballs

These chicken romano meatballs are loaded with flavor and cooked to perfection. Served with a lemony pan sauce, they're next level.
4.98 from 37 votes
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  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • ½ cup seasoned bread 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
  • 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.


recipe reprinted from my cookbook Everyday Dinners

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