This is a delicious and flavorful twist on one of my family’s favorite suppers – spaghetti and meatballs! The recipe came from a friend out of her Everyday Dinners cookbook. I don’t know anything else about it, but if all the recipes are this good I need to investigate!
Chicken Romano Meatballs
Serve over pasta – my boys current favorite is angel hair so I used that!
Meatballs
- 1 lb. ground chicken
- 2 garlic cloves, minced
- 1 egg
- ½ c bread crumbs
- ⅓ c Romano cheese
- 1/4 c fresh parsley, chopped
- 1/2 tsp dried basil
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- ½ tsp salt
- ½ tsp pepper
Sauce
- 1 shallot, diced
- 2 garlic cloves, minced
- Salt
- 1/3 c dry white wine
- 1 c chicken broth
- 1 lemon, sliced
- Preheat the oven to 350
- In a bowl, combine the chicken with the garlic, egg, bread crumbs, cheese, parsley, basil, oregano, pepper flakes, salt and pepper
- Mix until just combined – do not overmix. Shape into 1″ balls, making about 24
- Heat an oven-safe skillet over medium heat and add 1 T. olive oil. Add the meatballs in a single layer, browning on all sides, cooking about 5 to 6 minutes in total. Do this in batches. You don’t need to fully cook in this step. Transfer the meatballs to a plate
- In the same skillet over medium heat, add the shallots and garlic with a pinch of salt. 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 15 minutes, or until the meatballs are cooked through to 165 temp
- Serve with pasta or rice
I haven’t done any other cooking this week and, in fact, made these a couple of weeks ago. I did make a menu for the week in hopes of getting back on track. :-)
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These sound delicious! Thanks for sharing! xo