Chicken Romano Meatballs with Lemon White Wine Sauce

These flavor-packed Chicken Romano Meatballs packed with Romano cheese, herbs, and garlic are topped with a lemony gewurztraminer pan sauce.

Chicken Romano Meatballs
Chicken Romano Meatballs

These Chicken Roman Meatballs take all the timeless Italian Chicken Romano tastes and things them into a meatball. The meatballs are served in a light, lemony pan sauce that is terrific over pasta. More of my preferred chicken meatball dishes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, and Buffalo Chicken Meatballs.

Chicken Meatballs

I am thrilled to share this dish with you from my pal Jessica Merchant’s most recent cookbook, Everyday Dinners: Real-Life Recipes to Set Your Household Up for a Week of Success. Jessica is among my preferred blog writers, and has actually most likely been doing it as long as I have! Her book is spectacular and functions “plant-based, one pot, and slow cooker recipes” that prepare in under thirty minutes. Jessica has dishes for whatever from Roasted Sugary Food Potatoes with Honey Ginger Chickpeas and Tahini to Honey Dijon Pretzel- Crusted Salmon. Plus, these meatballs! I’m delighted I got to attempt them – extremely advise!

What is chicken Romano?

Chicken Romano is an Italian baked chicken meal with a Romano cheese- breadcrumb finish. Typically, it is served with a lemon-butter sauce over pasta.

Chicken Romano Meatball Ingredients

Below are the components you’ll require to make these tasty chicken Romano meatballs.

  • Meat: Ground chicken
  • Binder: Egg, Breadcrumbs
  • Taste: Garlic, Romano cheese
  • Herbs: Fresh parsley and dried oregano and basil
  • Spices: Squashed red pepper flakes, salt, and pepper

The pan sauce includes a lot taste, so absolutely don’t avoid it. Plus, it just has 6 components and is incredibly basic to make. For the sauce, you’ll require:

  • Shallot
  • Garlic
  • Salt
  • Dry gewurztraminer
  • Chicken broth
  • Lemon

How to Serve Chicken Meatballs

These chicken meatballs would be tasty over your preferred pasta or rice. You might likewise serve them on a submarine roll to make a sandwich or with veggies like roasted asparagus or grilled zucchini. Another concept is to combine the meatballs with a salad and a piece of crusty bread to absorb the sauce.

Variations:

  • Usage ground turkey rather of ground chicken.
  • Sub parmesan for Romano.
  • Swap out the dried oregano or basil for rosemary or thyme.
  • Leave out the crushed red pepper if you choose moderate food.
  • If you choose to prepare without red wine, change the red wine with more broth.

cooking chicken meatballsPot with Chicken Meatballschicken meatballs with lemon

More Meatball Recipes You’ll Love:

Chicken Romano Meatballs

295 Cals
26 Protein
16 Carbohydrates
13 Fats

Preparation Time: 20 minutes

Prepare Time: 40 minutes

Overall Time: 1 hr

These flavor-packed Chicken Romano Meatballs packed with Romano cheese, herbs, and garlic are topped with a lemony gewurztraminer pan sauce.

  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 big egg, gently beaten
  • ½ cup skilled bread crumbs, or gluten-free crumbs
  • cup Romano cheese
  • 1/4 cup sliced 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 gewurztraminer, like chardonnay
  • 1 cup chicken broth
  • 1 lemon, sliced
  • Preheat the oven to 350 degrees F.

  • In a bowl, integrate the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.

  • Mix with tidy hands till simply integrated – do not overmix.

  • Forming the mix into meatballs that are 1-inch in size – or a little less, about 24.

  • Heat an oven-safe frying pan over medium heat and include 1 tablespoon of olive oil.

  • Include the meatballs in a single layer (you might require to do this in batches), browning on all sides, cooking about 5 to 6 minutes in overall. You don’t require to prepare them completely since we will put them in the oven – simply brown them.

  • Transfer the meatballs to a plate.

  • In the very same frying pan over medium heat, include the shallots and garlic with a pinch of salt and stir.

  • Prepare till softened, about 5 minutes. Stir in the gewurztraminer, scraping any brown bits from the bottom of the pan with a wood spoon.

  • Let it simmer for 2 minutes. Include the chopped lemons and chicken stock.

  • Include the meatballs back into the pan.

  • Bake for 15 minutes, or till the meatballs are prepared through to 165 degrees F.

  • Serve on sandwiches or with pasta, rice or your preferred veggie.

Serving: 6meatballs with sauce, Calories: 295kcal, Carbohydrates: 16g, Protein: 26g, Fat: 13g, Hydrogenated Fat: 3g, Cholesterol: 149mg, Salt: 756mg, Fiber: 2g, Sugar: 2g

Blue Smart Points: 7

Green Smart Points: 7

Purple Smart Points: 7

Keywords: chicken meatballs, chicken dishes

Jobber Wiki author Frank Long contributed to this report.