Chicken Romano Meatballs in Lemon White Wine Sauce

These flavorful Romano chicken meatballs are stuffed with Romano cheese, herbs and garlic, and topped with lemon white wine pot sauce.

Chicken Romano Meatballs

These Romano chicken meatballs take all the classic Italian Romano chicken flavors and stuff them into the meatballs. The meatballs are served in a light lemon pot sauce and are more delicious than pasta.More of my favorite chicken meatball recipes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, with Buffalo Chicken Meatballs.

Chicken meatballs

I’m very happy to share this recipe from my friend Jessica Merchant’s latest recipe with you, Everyday dinner: real recipes to prepare your family for a week of success. Jessica is one of my favorite bloggers, maybe as long as me! Her book is amazing and features “plant-based, one-pot and slow cooker recipes” that can be cooked in 30 minutes.Jessica has the recipe for everything Baked Sweet Potatoes with Honey Ginger Chickpeas with Tahini to Honey Dijon Pretzels-Salmon. Also, these meatballs! I am so happy to try them-highly recommended!

What is chicken Romano?

Chicken Romano is an Italian grilled chicken dish with a Romano cheese breadcrumb coating. Usually, it is served with lemon butter sauce on pasta.

Ingredients for Chicken Romano Meatballs

Here are the ingredients needed to make these delicious Romano chicken meatballs.

  • Meat: chicken
  • Adhesive: Eggs, bread crumbs
  • smell: Garlic, Romano cheese
  • Herbal medicine: Fresh parsley, dried oregano and basil
  • seasoning: Crushed red pepper flakes, salt and pepper

The pan sauce adds a lot of flavor, so definitely don’t skip it. In addition, it has only six ingredients, and it is very simple to make. For the sauce, you need:

  • onion
  • garlic
  • Salt
  • dry white wine
  • chicken soup
  • lemon

How to serve chicken meatballs

These chicken meatballs are more delicious than your favorite pasta or rice.You can also put them on a hoagie roll to make sandwiches or eat them with vegetables Grilled asparagus or Grilled zucchini. Another idea is to combine meatballs with salad And a crusty bread to absorb the sauce.


  • Use ground turkey instead of ground chicken.
  • Parmesan cheese from Romano.
  • Replace dried oregano or basil with rosemary or thyme.
  • If you like light food, you can omit the crushed red pepper.
  • If you prefer to cook without wine, use more broth instead of wine.

Cooking chicken meatballs

Chicken Meatball PotLemon Chicken Meatballs

More meatball recipes you will like:

Chicken Romano Meatballs

295 Karls
26 protein
16 carbohydrate
13 Fat

Preparation time: 20 minute

Cooking time: 40 minute

total time: 1 Hour

These flavorful Romano chicken meatballs are stuffed with Romano cheese, herbs and garlic, and topped with lemon white wine pot sauce.

  • 1 lb chicken
  • 2 Garlic cloves, minced
  • 1 Large egg, Flick
  • ½ Cup Seasoned breadcrumbs, Or gluten-free breadcrumbs
  • Cup Romano cheese
  • 1/4 Cup Chopped fresh parsley
  • 1/2 teaspoon Dried basil
  • ½ teaspoon Dried oregano
  • ½ teaspoon Crushed red pepper flakes
  • ½ teaspoon Salt
  • ½ teaspoon black pepper

Pot sauce

  • 1 onion, Diced
  • 2 Garlic cloves, minced
  • Salt
  • 1/3 Cup dry white wine, Like Chardonnay
  • 1 Cup chicken soup
  • 1 lemon, slice
  • Preheat the oven to 350 degrees Fahrenheit.

  • In a bowl, mix the minced chicken with garlic, eggs, breadcrumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.

  • Use clean hands to mix until fully mixed-don’t over mix.

  • Make the mixture into 1-inch-sized meatballs-or slightly smaller, about 24 inches.

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

  • Add the meatballs in a single layer (you may need to add them in batches), brown all sides, and cook for a total of 5 to 6 minutes. You don’t need to cook them completely, because we will put them in the oven-roast them to brown.

  • Transfer the meatballs to the plate.

  • In the same saucepan, heat over medium heat, add shallots, garlic and a pinch of salt and stir.

  • Cook until tender, about 5 minutes. Stir the white wine and scrape any brown pieces from the bottom of the pot with a wooden spoon.

  • Let it simmer for 2 minutes. Add the sliced ​​lemon and chicken broth.

  • Put the meatballs back in the pot.

  • Bake for 15 minutes, or until the meatballs are cooked to 165 degrees Fahrenheit.

  • Serve with sandwiches or pasta, rice or your favorite vegetables.

service: 6Meatball Sauce, Calories: 295Kcal, carbohydrate: 16G, protein: 26G, fat: 13G, Saturated fat: 3G, cholesterol: 149Milligrams, sodium: 756Milligrams, fiber: 2G, sugar: 2G

Blue smart point: 7

Green smart point: 7

Purple smart point: 7

Key words: Chicken meatballs, chicken recipe

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