Ingredients
The following ingredients have 4 Servings
- 1 pound ground chicken
- 2 garlic cloves, (minced)
- 1 large egg, (lightly beaten)
- ½ cup seasoned bread crumbs
- ⅓ 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 pepper
- 1 shallot (diced)
- 2 garlic cloves, (minced)
- ½ cup dry white wine, (like chardonnay)
- 1 cup chicken stock
- 1 lemon, (sliced)
Instruction
- Preheat the oven to 350 degrees F.
- In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined - do not overmix.
- Shape the mixture into meatballs that are 1-inch in size - or slightly less.
- Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven - just brown them. Transfer the meatballs to a plate.
- In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. 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. Add the meatballs back into the pan.
- Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.
