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!
Calories: 294kcal
Course: Main Course
Cuisine: Italian
Keyword: Chicken Romano Meatballs with Lemony Garlic Sauce