This light and delicious romano meatballs are made from ground chicken, Italian seasonings, and grated cheese and are browned in a delicious lemon garlic sauce with fresh asparagus. Serve them over a dish of buttered noodles or enjoy them for a simple dinner on their own.
1/2cupwhite wineI prefer sauvignon blanc but chardonnay or pinot grigio would also work
1cupchicken stock
1bunch of asparaguschopped into 1 1/2-inch pieces
1lemonsliced
Instructions
Prepare the Meatballs:
In a large mixing bowl, add the chicken, garlic, egg, bread crumbs, cheese, dried herbs, red pepper flakes, salt and pepper.
Use a fork to gently combine them but be careful to not overwork the meat or it will get tough.
Pat the chicken into a rectangular shape, score it to make 15 meatballs (3 rows of 5). Pinch off each portion and roll it into a firm ball shape. Line the meatballs up on a clean baking dish, cover with aluminum foil, and keep refrigerated until ready to prepare dinner.
Cook the Meatballs:
Preheat the oven to 350°F.
Set an ovenproof skillet over medium heat on the stovetop. Add the olive oil and let it preheat for 1 - 2 minutes.
Add the meatballs to the pan and cook for 5 - 6 minutes total, browning all sides. Let the meatballs sit for 1 - 2 minutes before trying to turn them or they will break.
Transfer the meatballs to a plate, they'll finish cooking in the oven but first we make the sauce.
In the empty skillet with browned bits, add the chopped shallot. Cook for 5 minutes or until softened.
Add the white wine to the pan and use a wooden spoon to scrape up all the browned meat still clinging to the skillet. Add the chicken stock and bring it to a simmer.
Add the chopped asparagus and let it saute in the sauce for 3 - 4 minutes.
Return the meatballs to the skillet. Add the lemon slices and tuck them in between the meatballs.
Bake for 15 minutes or until the meatballs reach 165°F when tested with a food thermometer.
Recipe Notes
Freezer Tips
The raw, rolled meatballs can be frozen for future cooking. Place them in a single layer on a parchment covered baking sheet, making sure they do not touch. Freeze them for 30 minutes to 1 hour and then transfer them to a ziptop bag for storage.To cook frozen meatballs, transfer them to a single-layer baking sheet or dish and let them thaw in the fridge overnight. Then cook as directed.Raw meatballs will keep in the fridge for 1 - 2 days and then should be used.
Italian Herb Substitute
If you prefer to use individual herbs instead of a blend, use 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp dried rosemary.