Chicken Romano Meatballs – Big Flavor, Easy Dinner!
Juicy, cheesy, and packed with flavor, these Chicken Romano Meatballs are everything you love about Italian comfort food—without the fuss! Made with Romano cheese, garlic, and herbs, then simmered in a bright, lemony garlic sauce, they’re the perfect weeknight dinner that feels restaurant-worthy.
The best part? They’re easy, versatile, and ready in about an hour. Serve them over pasta, rice, or even as a sandwich for a meal that’s sure to impress. Once you try them, they’ll be on repeat in your kitchen!
Let’s get cooking!
Chicken Romano Meatballs with Lemony Garlic Sauce
Juicy, cheesy, and packed with flavor, these Chicken Romano Meatballs are everything you love about Italian comfort food—without the fuss!
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- ½ cup seasoned bread crumbs (or gluten-free alternative)
- ⅓ cup Romano cheese, grated
- ¼ cup fresh parsley, chopped
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
For the Lemony Garlic Sauce:
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 Pinch of salt
- ½ cup chicken broth
- 1 tbsp lemon juice
- 1 lemon, thinly sliced
Instructions
Step 1: Prepare the Meatballs
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground chicken, garlic, egg, bread crumbs, Romano cheese, parsley, basil, oregano, red pepper flakes, salt, and black pepper.
- Gently mix until just combined—avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch meatballs (about 24 meatballs).
Step 2: Brown the Meatballs
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat.
- Add the meatballs in a single layer (working in batches if necessary) and brown them on all sides, about 5-6 minutes total. They do not need to be fully cooked at this stage.
- Transfer the browned meatballs to a plate and set aside.
Step 3: Make the Sauce
- In the same skillet, add the shallots and garlic with a pinch of salt. Cook until softened, about 5 minutes.
- Pour in the chicken broth and stir, scraping up any browned bits from the pan.
- Stir in the lemon juice and add the sliced lemons. Let the sauce simmer for 2 minutes.
Step 4: Bake the Meatballs
- Return the meatballs to the pan, nestling them into the sauce.
- Transfer the skillet to the oven and bake for 15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
Step 5: Serve & Enjoy!
- Serve hot over pasta, rice, or with your favorite vegetables.
- Enjoy these delicious meatballs as a main course or use them in sandwiches for a flavorful twist!
