Chicken Romano Meatballs are a flavorful and tender twist on classic meatballs, combining ground chicken with Romano cheese and Italian herbs for a savory, cheesy bite. These meatballs are pan-fried or baked to golden perfection, then served with a light lemony sauce or marinara for a deliciously bright and rich finish. Perfect for an easy weeknight meal or served over pasta, these Chicken Romano Meatballs are a lighter, flavorful alternative to beef, while still being hearty and satisfying.
Ingredients:
- 1 lb ground chicken
- 1/2 cup Romano cheese, grated
- 1/3 cup breadcrumbs
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- Lemon wedges or marinara sauce (for serving)
Instructions:
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, grated Romano cheese, breadcrumbs, minced garlic, egg, parsley, Italian seasoning, salt, and pepper. Mix gently until all the ingredients are evenly incorporated, being careful not to overmix.
- Form the meatballs: Roll the mixture into 1-inch meatballs and place them on a plate or baking sheet. This recipe should make about 15-20 meatballs.
- Cook the meatballs:
- Pan-frying: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 5-6 minutes per side, turning occasionally until browned and cooked through.
- Baking: Preheat the oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and fully cooked through.
- Serve: Serve the Chicken Romano Meatballs with lemon wedges for a fresh, zesty squeeze or over marinara sauce for a classic Italian finish. These meatballs pair perfectly with pasta, salad, or crusty bread.
These Chicken Romano Meatballs are juicy, cheesy, and packed with Italian flavors, making them a versatile and delicious meal for any occasion!
