Rooster Romano Meatballs with Lemon White Wine Sauce

Filled with Romano cheese, herbs and garlic, these flavored chicken Romano meatballs are topped with a lemony white wine pan sauce.

Chicken Romano meatballs

These Chicken Roman Meatballs take all of the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that goes wonderfully with pasta. Another of my favorite chicken meatball recipes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, and Buffalo Chicken Meatballs.

Chicken meatballs

I’m excited to share this recipe from my friend Jessica Merchant’s latest cookbook, Everyday Dinners: Real-Life Recipes to Set Your Family Up for a Week of Success. Jessica is one of my favorite bloggers and has probably been doing this for as long as I have! Her book is breathtaking and features “plant-based stew and slow cooker recipes” that cook in less than 30 minutes. Jessica has recipes for everything from roasted sweet potatoes with honey ginger chickpeas and tahini to honey Dijon pretzel salmon. Plus these meatballs! I’m glad I got the chance to try them out – highly recommended!

What is Chicken Romano?

Chicken Romano is an Italian baked chicken dish with a Romano cheese breadcrumb coating. It is often served with a lemon and butter sauce over pasta.

Chicken Romano meatballs ingredients

Below are the ingredients you will need to make these delicious Romano Chicken Balls.

  • meat: Ground chicken
  • binder: Egg, breadcrumbs
  • taste: Garlic, romano cheese
  • Herbs: Fresh parsley and dried oregano and basil
  • spices: Crushed paprika flakes, salt and pepper

The pan sauce adds so much flavor so definitely don’t skip it. Plus, it only has six ingredients and is super easy to make. For the sauce you will need:

  • Shallot
  • garlic
  • salt
  • Dry white wine
  • chicken soup
  • lemon

How to serve chicken meatballs

These chicken meatballs would be delicious with your favorite pasta or rice. You can also serve them on a hoagie roll for a sandwich or with vegetables like fried asparagus or grilled zucchini. Another idea is to combine the meatballs with a salad and a piece of crusty bread to soak up the sauce.


  • Use ground turkey instead of ground chicken.
  • Subparmesan for Romano.
  • Swap the dried oregano or basil for rosemary or thyme.
  • Skip the mashed red pepper if you prefer bland foods.
  • If you prefer to cook without wine, replace the wine with more broth.

Cook chicken meatballs

Pot of chicken meatballsChicken Meatballs with Lemon

More Meatball Recipes You’ll Love:

Chicken Romano meatballs

295 Calories
26 protein
16 carbohydrates
13 Fats

Preparation time: 20th Minutes

Cooking time: 40 Minutes

Total time: 1 Mr

Filled with Romano cheese, herbs and garlic, these flavored chicken Romano meatballs are topped with a lemony white wine pan sauce.

  • 1 lb ground chicken
  • 2 Garlic cloves, chopped
  • 1 big egg, beaten easily
  • ½ Cup seasoned breadcrumbs, or gluten-free crumbs
  • 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

Pan sauce

  • 1 Shallot, diced
  • 2 Garlic cloves, chopped
  • salt
  • 1/3 Cup dry white wine, like Chardonnay
  • 1 Cup chicken soup
  • 1 lemon, cut
  • Preheat the oven to 350 degrees F.

  • In a bowl, mix the ground chicken with the garlic, egg, breadcrumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper.

  • Mix with clean hands until just blended – do not overmix.

  • Shape the mixture into meatballs that are 1 inch – or a little less, about 24.

  • Heat an ovenproof pan 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), brown on all sides, and cook for a total of about 5 to 6 minutes. You don’t have to cook them all the way as we put them in the oven – just sauté them.

  • Transfer the meatballs to a plate.

  • In the same pan over medium heat, add the shallots and garlic with a pinch of salt and stir.

  • Cook until tender, about 5 minutes. Stir in white wine and use a wooden spoon to scrape off brown pieces from the bottom of the pan.

  • Let simmer for 2 minutes. Add the sliced ​​lemons and the chicken broth.

  • Return the meatballs to the pan.

  • Bake for 15 minutes or until the meatballs are cooked through to 165 degrees F.

  • Serve on sandwiches or with pasta, rice or your favorite vegetables.

Portion: 6thMeatballs with sauce, Calories: 295kcal, Carbohydrates: 16G, Protein: 26G, Fat: 13G, Saturated fatty acids: 3G, Cholesterol: 149mg, Sodium: 756mg, Fiber: 2G, Sugar: 2G

Blue Smart Points: 7th

Green smart points: 7th

Purple Smart Points: 7th

Keywords: Chicken meatballs, chicken recipes

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