Chicken Romano Meatballs Recipe — Weeknight Dinner Sneak Peek

Oh hiiiii chicken romano meatballs!

I’m excited to share this recipe — a sneak peek from my cookbook Everyday Dinners. It’s a collection of reliable, 30-minute weeknight meals built around simple prep strategies so dinner actually happens during the week.

Everyday Dinners is designed for busy cooks who want flavorful, stress-free dinners. The recipes focus on easy prep, accessible ingredients and fast, satisfying results. These chicken romano meatballs are one of those recipes that you can make any time of year and love every time.

This version takes the bright, lemony flavors of classic chicken romano and packs them into tender meatballs. The dish is inspired by a favorite family recipe — my mom used to make chicken romano for special occasions — but here the flavors are concentrated and simplified so it’s easy to prepare on a weeknight.

I love a good pan sauce and this one is basically shallots, garlic, white wine, lemon and chicken stock. It’s bright, savory and exactly what these meatballs need. If pan sauce isn’t your thing, these meatballs are also delicious with marinara — they’re versatile and keep well as leftovers.

Serve these on a sandwich, over pasta, with rice or a simple salad. They’re comforting, flavorful and perfect for busy evenings or casual weekend dinners. I hope you try them and enjoy them as much as we do.

Preorder information and details about the cookbook appear in the original post; this recipe is reprinted from Everyday Dinners.

Chicken Romano Meatballs

Yield:
4 people

Cook Time:
30 mins

Total Time:
30 mins

These chicken romano meatballs are loaded with flavor and cooked to perfection. Served with a lemony pan sauce, they’re next level.

Ingredients

1 pound ground chicken
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
1/3 cup Romano cheese
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Pan sauce:

1 shallot, diced
2 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken stock
1 lemon, sliced

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, Romano, parsley, dried basil, oregano, crushed red pepper, salt and pepper. Mix gently with clean hands until just combined — don’t overmix.
Shape the mixture into 1-inch meatballs (or slightly smaller).
Heat an oven-safe skillet over medium heat and add 1 tablespoon olive oil. Add the meatballs in a single layer (work in batches if needed) and brown on all sides, about 5–6 minutes total. They don’t need to be fully cooked through — just browned. Transfer meatballs to a plate.
In the same skillet over medium heat, add the shallot and garlic with a pinch of salt. Cook until softened, about 5 minutes. Pour in the white wine and scrape any brown bits from the pan; simmer 2 minutes. Add the lemon slices and chicken stock, then return the meatballs to the pan.
Bake in the oven 10–15 minutes, or until meatballs reach 165°F. Serve on sandwiches, with pasta, rice or vegetables.

Notes

This recipe is reprinted from the cookbook Everyday Dinners.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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Soooo delish!