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Irresistible Chicken Romano Meatballs with Zesty Lemon Sauce

Tender chicken meatballs with Romano cheese, garlic, and Italian herbs, baked in a bright lemon pan sauce for elegant flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 2 cloves garlic minced (for meatballs)
  • 1 large egg lightly beaten
  • 1/2 cup seasoned bread crumbs use gluten-free if needed
  • 1/3 cup Romano cheese grated
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 shallot diced
  • 2 cloves garlic minced (for sauce)
  • 1/3 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1 lemon sliced
  • 2 tbsp olive oil for searing

Equipment

  • large mixing bowl
  • Oven-safe skillet
  • Meat Thermometer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine ground chicken, 2 cloves minced garlic, egg, bread crumbs, Romano cheese, parsley, basil, oregano, red pepper flakes, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Wet your hands with cold water and shape mixture into 1-inch meatballs (about 24 total). Place on a plate.
  4. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Sear meatballs for 5-6 minutes, turning to brown all sides. Transfer to a plate.
  5. In the same skillet, sauté diced shallot and remaining 2 cloves minced garlic for 2-3 minutes until softened. Add white wine and simmer for 2 minutes, scraping up browned bits.
  6. Add chicken broth and lemon slices to skillet. Return meatballs to pan, nestling them into the sauce. Transfer skillet to oven and bake for 15 minutes or until internal temperature reaches 165°F.
  7. Let rest for 3-5 minutes before serving with plenty of pan sauce.

Notes

Storage: Refrigerate in airtight container for up to 3 days. Freeze cooked meatballs with sauce for up to 3 months. Thaw overnight before reheating. Can also freeze shaped raw meatballs on baking sheet, then transfer to freezer bags. Substitutions: Ground turkey works well. Use Parmesan or Pecorino Romano for different cheese flavor. Gluten-free bread crumbs or almond flour for gluten-free version. Make-Ahead: Shape meatballs up to 24 hours ahead and refrigerate covered. Pro Tip: Wet hands prevent sticking when shaping. Don't overmix the meat or meatballs will be dense. Use meat thermometer to ensure 165°F internal temperature.