Sunday Supper {Chicken Romano Meatballs}

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
  1. Preheat the oven to 350
  2. In a bowl, combine the chicken with the garlic, egg, bread crumbs, cheese, parsley, basil, oregano, pepper flakes, salt and pepper
  3. Mix until just combined – do not overmix. Shape into 1″ balls, making about 24
  4. 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
  5. 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
  6. Add the meatballs back into the pan
  7. Bake for 15 minutes, or until the meatballs are cooked through to 165 temp
  8. 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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