Chicken Romano Meatballs

Servings: 4 | Amount Per Serving: 6 meatballs with sauce

• Calories: 295 | Total Fat: 13g
• Carbohydrates: 16g | Saturated Fat: 3g
• Sugar: 2g | Protein: 26g
• Sodium: 756mg | Cholesterol: 149mg
• Fiber: 2g

• Prep Time: 20mins
• Cook Time: 40mins
• Total Time: 1hr

Ingredients

Meatballs

• 1) 1lb (454g) ground chicken
• 2) 2 garlic cloves, minced
• 3) 1 large egg, lightly beaten
• 4) 0.5 cup seasoned bread crumbs, or gluten-free crumbs
• 5) ⅓ cup Romano cheese
• 6) 1/4 cup chopped fresh parsley
• 7) 1/2 teaspoon dried basil
• 8) 0.5 teaspoon dried oregano
• 9) 0.5 teaspoon crushed red pepper flakes
• 10) 0.5 teaspoon salt
• 11) 0.5 teaspoon pepper

Sauce

• 1) 1 shallot, diced
• 2) 2 garlic cloves, minced
• 3) Salt
• 4) 1/3 cup dry white wine, like chardonnay
• 5) 1 cup chicken broth
• 6) 1 lemon, sliced

Steps

• 1) Preheat the oven to 350ºF | 177ºC.
• 2) In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.
• 3) Mix with clean hands until just combined - do not overmix.
• 4) Shape the mixture into meatballs that are 1-inch in size - or slightly less, about 24.
• 5) Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
• 6) 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.
• 7) Transfer the meatballs to a plate.
• 8) In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir.
• 9) 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.
• 10) Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock.
• 11) Add the meatballs back into the pan.
• 12) Bake for 15 minutes, or until the meatballs are cooked through to 165ºF | 74ºC.

Notes

• 1) Consider doubling sauce recipe if adding to pasta.
• 2) Let meatballs rest in the fridge for a couple of hours to ensure they remain firm.
• 3) It's possible to finish the dish on the stove instead of in the oven.