Chicken Romano Meatballs

Hey Honeys!

This week I am bringing you meatball monday!

I found these chicken romano meatballs in a cook book called “Every Day Dinners” while I was trying to figure out what to make my family for dinner.

It turned out absolutely lovely!

If you are like me and you prefer to eat lean meats instead of beef, you will love this recipe.

For the recipe you will need 1 pound of ground chicken, 4 minced garlic cloves, 1 egg lightly beaten, 1/2 cup of bread crumbs, 1/3 cup of grated romano cheese, 1/4 cup chopped parsley, 1/2 teaspoon of dried oregano, 1/2 teaspoon of crushed red pepper flakes, kosher salt, 1/2 teaspoon of black pepper, 1 tablespoon of extra virgin olive oil, 1 diced shallot, 1/2 cup of chardonnay, 1 cup of chicken stock, 1 sliced lemon.

Preheat your over to 350 degrees.

In a bowl combine the chicken, half of the minced garlic, the egg, bread crumbs, parsley, basil, oregano, red pepper flakes, 1/2 teaspoon salt, and the black pepper. Mix with clean hands.

Shape the meat into 12 balls.

Add oil to an oven safe skillet and heat over medium heat. Add the meat balls and brown then on both sides. This should only about 6 minutes in total.

Put the meatballs on a plate.

In the same skillet over medium heat, add the shallot, remaining garlic, a pinch of salt, and sauté for about 5 minutes.

Stir in the white wine and let it simmer for 2 minutes.

Add in the chicken stock and lemon slices and put the meat balls back in the pan.

Bake for for 15 minutes until an internal temperature of 165. Serve with pasta or salad!

I hope every one is enjoying the lovely fall colors and the cooler weather.

Catch you next week.