Have a craving for some meatballs? Step away from the ground beef and consider this Chicken Romano Meatball recipe instead.

INGREDIENTS:

• 1 pound ground chicken
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• ½ cup seasoned bread crumbs
• 1/3 cup Romano cheese
• ¼ cup chopped fresh parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt• ½ teaspoon pepper

For sauce:

• 1 shallot, diced
• 2 garlic cloves, minced
• Salt
• 1/3 cup dry white wine, like chardonnay
• 1 cup chicken broth
• 1 lemon, sliced

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.
3. Mix with clean hands until just combined - do not overmix.
4. Shape the mixture into meatballs that are 1-inch in size or slightly less, about 24.
5. Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
6. Add meatballs in a single layer, browning on all sides, cooking about 5 to 6 minutes total.
7. Transfer the meatballs to a plate.
8. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir.
9. 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.
10. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock.
11. Add the meatballs back into the pan.
12. Bake for 15 minutes, or until the meatballs are cooked through to 165 degrees F.
13. Serve with pasta or rice or your favorite vegetables.

NUTRITION INFORMATION: Yield: 4 servings, Serving Size: 6 meatballs with sauce, Calories: 295, Fat: 13 g, Carb: 16 g, Fiber: 2 g, Protein: 26 g, Exchanges: 3 meats, 1 starch, 1 fat.

Source and printer-friendly version: https://www.skinnytaste.com.