Skinnytaste features delicious healthy recipes full of flavor, and this one is no exception. Chicken meatballs stuffed with cheese, herbs and garlic in a lemony white wine sauce; and with no guilt!
I made two small changes – after you cook the shallots and garlic until softened, I would sprinkle a tablespoon of flour over the mixture and stir together until the flour dissolves; about one minute. This will help the sauce thicken up a bit. Also, I found the rind on the lemon slices added some bitterness – better to replace them with 1/4 cup of lemon juice and the zest of half a lemon. And if you can stand another change – Parmesan can substitute well for the Romano and save you a trip to the store!
1 pound ground chicken
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs (or gluten-free crumbs)
1/3 cup Romano cheese
1/4 cup chopped fresh parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
Pan Sauce:
1 shallot, diced
2 garlic cloves, minced
Salt
1/3 cup dry white wine
1 cup chicken broth
1 lemon, sliced (or 1/4 cup juice and zest of half lemon)
Preheat oven to 350 degrees. Ina bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined- do not overmix. Shape the mixture into meatballs that are 1-inch in size, about 24.
Heat an ovenproof skillet over medium heat and add 1 Tbs. olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes total. You don’t need to cook them fully because we will put them in the oven – just brown them. Transfer the meatballs to a plate.
In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. (if you wish, add the tablespoon of flour now.) Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for two minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan.
Bake for 15 minutes, or until the meatballs are cooked through to 165 degrees. Serve on sandwiches or with pasta, rice or your favorite vegetable. Serves 4.
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