These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce.
Chicken Romano Meatballs
These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful over pasta. More of my favorite chicken meatball recipes are these Chicken Marsala Meatballs, Harissa Chicken Meatballs, and Buffalo Chicken Meatballs.
I am excited to share this recipe with you from my friend Jessica Merchant’s newest 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 it as long as I have! Her book is stunning and features “plant-based, one pot, and slow cooker recipes” that cook in under 30 minutes. Jessica has recipes for everything from Roasted Sweet Potatoes with Honey Ginger Chickpeas and Tahini to Honey Dijon Pretzel- Crusted Salmon. Plus, these meatballs! I’m glad I got to try them – highly recommend!
What is chicken Romano?
Chicken Romano is an Italian baked chicken dish with a Romano cheese- breadcrumb coating. Often, it is served with a lemon-butter sauce over pasta.
Chicken Romano Meatball Ingredients
Below are the ingredients you’ll need to make these delicious chicken Romano meatballs.
- Meat: Ground chicken
- Binder: Egg, Breadcrumbs
- Flavor: Garlic, Romano cheese
- Herbs: Fresh parsley and dried oregano and basil
- Seasonings: Crushed red pepper 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 simple to make. For the sauce, you’ll need:
- Shallot
- Garlic
- Salt
- Dry white wine
- Chicken broth
- Lemon
How to Serve Chicken Meatballs
These chicken meatballs would be delicious over your favorite pasta or rice. You could also serve them on a hoagie roll to make a sandwich or with vegetables like roasted asparagus or grilled zucchini. Another idea is to pair the meatballs with a salad and a piece of crusty bread to soak up the sauce.
Variations:
- Use ground turkey instead of ground chicken.
- Sub parmesan for Romano.
- Swap out the dried oregano or basil for rosemary or thyme.
- Omit the crushed red pepper if you prefer mild food.
- If you prefer to cook without wine, replace the wine with more broth.
More Meatball Recipes You’ll Love:
- Swedish Meatballs
- Italian Beef and Spinach Meatballs
- Moroccan Meatballs
- Asian Turkey Meatballs with Gochujang Glaze
- Zucchini “Meatballs”
Chicken Romano Meatballs
Ingredients
- 1 pound ground chicken
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- ½ cup seasoned bread crumbs, or gluten-free crumbs
- ⅓ 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, minced
- Salt
- 1/3 cup dry white wine, like chardonnay
- 1 cup chicken broth
- 1 lemon, sliced
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried 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 - or slightly less, about 24.
- Heat an oven-safe skillet 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), browning on all sides, cooking about 5 to 6 minutes in 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. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon.
- Let it simmer for 2 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 F.
- Serve on sandwiches or with pasta, rice or your favorite vegetable.
I made these meatballs tonight. I love this recipe so much! The lemon and fresh parsley make it feel like a summer meal. Served it with asparagus. Enjoyed by the whole family. One of my favorites. I also love that your recipes will link right to my WW app!
So good, like the others said , double the sauce , had it with angel hair pasta . Will definitely make it again.
These were delicious! I added in cooked jasmine rice at the end of baking and it was so good. Definitely will make again!
This is hands down the best meatball recipe. I love the lemon sauce on these. Such a good change up from marinara sauce!
Thanks Maria!
Great recipe. We love them.
Wow!! The sauce is super tasty and the meatballs juicy and flavorful.
Gina, we love this recipe but my meatballs always stick to the frying pan. Have you ever tried air frying them?
I love many of Gina’s recipes, but this has got to be my favorite of all (well, I do love the fish florentine too……). I love the little kick in the meatballs from the red pepper flakes! We served over a plant based angel hair pasta and we can’t wait until the leftovers come around in a couple of days (just two of us).
I love this recipe. Making it tonight but I have made it many times since I found it. I love making this for company because it comes together quick and tastes spectacular. I serve it along side a brown rice risotto and roasted broccoli or asparagus. Thank you!
I didn’t see credit noted anywhere, but this is the exact same recipe How Sweet Eats posted in March 2021, except your sauce uses slightly less white wine. Glad I found the recipe tho! It was delicious.
Yes, it you read the blog post you will see she sent me her cookbook to review.
Omg! So delicious! A new favorite for sure! Served over pappardelle pasta it was fabulous! I did double the sauce based on other reviews.
Gotta admit I really don’t like ground chicken. Maybe they would have been better made with ground turkey?
But this doesn’t warrant a low star review. The fact that you don’t like ground chicken is your opinion only and has nothing to do with the recipe itself. Go rank ground turkey recipes.
People that rank recipes on sites like this can be so clueless.
So yummy! I bake my meatballs and then put in the sauce. Delicious even without pasta, I eat with hearts of palm pasta
Hi Gina,
Love your recipes and this one looks great, but I am wondering what percentage of fat the chicken you used is for calculating the points? I am going to sub ground turkey and have 93% lean ground turkey and I don’t know how that will compare points wise.
This is another good one! I loved these! Easy to throw together. Will make again soon.
There were great! I did make a few changes, sharing in case anyone is checking comments for them.
Used Parmesan instead of Romano based on preference.
Skipped the parsley – didn’t have it, don’t love it.
Doubled the cheese and used extra dry herbs. Used less crushed pepper (used 1/2 tsp for a triple batch).
Used broth (actually water plus better than bouillon) instead of wine because I didn’t have any white. Would have been better with wine but was fine.
I made a triple batch, to freeze half and family of 6. I wasn’t thinking and tripled the sauce too. This was a good decision: used it all. When increasing, it was too much liquid so I only used 2 of the 3 cups of broth.
Allowed the sauce to simmer longer with the lemons to reduce, thicken, bump up the flavor. Added about 2T flour to thicken it too.
Finished the sauce with a nob of butter stirred in.
I know… a lot of changes but they might help someone! Served over whole wheat noodles for the fam but spaghetti squash was really great with it for me! The sweetness was a nice balance to the lemon.
This is an awesome recipe! Family begs me to make it.
Delish!!!
I usually don’t comment on recipes but this one is a keeper!! I used turkey instead of chicken and added mushroom ravioli and asparagus after it came out of the oven. OMG. One of the best meals I’ve had in a while. Restaurant quality.
This was delicious. My husband and I loved it!
Delicious. I used 99 % fat free turkey as the store had no fresh ground chicken but otherwise followed recipe. Was delicious. I just started weight watchers and this was a dinner that didn’t make me feel that I was dieting. Husband had his on buttered noodles. Used a scoop to have equally 24 sized meatballs. Will definitely make again.
Good weeknight recipe! I cooked the meatballs in the air fryer at 400 degrees for 10 minutes, then added to the sauce I made on the stovetop. Served with no yolk egg noodles.
I must admit I cheated at the onset and started and with Amylou Italian chicken meatballs from Costco. Doubled the pan sauce, was heavy on the stock, shallots and garlic, added butter. Made it all in a big braiser. Cooked Angel hair pasta and finished it all in the pan together heavily adding parsley. It was outrageous. I’m telling you I will always have the ingredients for this in the house as it is the simpliest absolutely company worthy dinner you can have ready without any notice. I added home made garlic bread and salad and it was absolutely incredible.
😳
I did exactly the same thing down to the last detail and it was delicious. I agree about having this on hand and now I have to really hide the meatballs in the freezer because my guys will grab them and make them as snacks!
Always awesome
These meatballs were so flavorful. My daughter recently decided she no longer likes any red sauce (restaurants or homemade). As a kid who loved meatballs, these were a good solve.
Made this tonight. Followed the recipe exactly and served with pasta in a lemon butter sauce. So delicious! Will definitely make this again!!
I love so many of your other meatball recipes, but this was a bit of a miss for me. The only thing I tasted in the meatballs was the red pepper flakes, which I am a fan of, but in this case was overpowering everything. Had I not added it though, they would have been flavorless. Added some cornstarch to thicken the sauce which was a bit underwhelming flavor wise.
Can you make this without the wine?
The only thing that seemed to be missing is there are no oven cooking directions for the meatballs. It says to brown them and then plate them until adding to sauce but nothing about cooking them in the oven except for browning don’t worry about it because you will put them in the oven (then nothing about the oven?)
Step 12 it gets baked in the oven.
Can I make this without the breadcrumbs?
I have had success swapping them for cauliflower rice
This recipe sounds delicious! I’m wondering if I could just simmer the meatballs and sauce a bit longer until they’re cooked through, rather than baking them.
Sure
These turned out so good, I’ll definitely be making them again
The meatballs are delicious but unfortunately cooking the lemon slices with the peel on Made the sauce very bitter from the pith. I would make again but squeeze the lemon juice into the sauce rather than cook the slices with skin on.
I wish I had read this before making the recipe, I had the same issue. Maybe would do juice & zest if I made again
Made this today with 93% ground turkey and added the meatballs and sauce to some spaghetti squash and it was really good!
Made this tonight with turkey and it was fantastic
Can the meatball be frozen?
I’m using freeze-dried shallot. What size shallot is this recipe referring to? Is it one clove or a whole large shallot? Thank you.
Everyone is my family thinks these are the best meatballs we’ve ever tasted!!
Thank you!!
Delicious! I made this last night and my husband and I loved it. He had it over pasta and I opted for a sweet potato on the side. I cooked it in my Dutch oven and covered it for part of the baking time. The result was lots of great tasting lemony sauce. We’ll get 2 meals out of it since we are empty nesters. Def making it again!
I really love this recipe! The meatballs were great on their own and wonderful with the sauce! I will definitely be making them again!
Easy and so yummy! I didn’t have any lemons so I just used a splash of lemon juice. I will definitely make this again! Easy enough for a weeknight dinner but tasty enough to serve for guests.
Made this recipe last night and like it a lot, but I’m wondering if it can be frozen along with the lemons or would it be best to make the sauce fresh and just freeze the balls?
I just made this tonight and it is SO GOOD! I had to make a couple of substitutions (chopped spinach for parsley and asiago for romano). This dish is really good and I and my husband had to hold back and not eat all four servings. I’ve saved the dish and will both work it into our meal plan and also serve it to guests. It was good with linguini but I also want to try it tomorrow night with quinoa.
Sounds really good and will make them! My question is how many servings 4 or 6 says 4 on top 6 on bottom of recipe. Love that you have WW points.
4 servings- 6 meatballs each 🙂
Wow, tons of flavor. Definitely going into the rotation. Pepper can be a little overwhelming if you don’t like it, but a great recipe!
So much flavor! Loved these and will make again!!
These were easy and delicious. I will definitely make again BUT I will increase the sauce by at least double. I served over spaghetti and it needed more sauce. I did not slice the lemon, instead squeeze fresh lemon juice into sauce and added more again just before serving to brighten the sauce. So good. Thanks Gina!
and I also just made it all on the stovetop. Removed meatballs after browning, made the sauce and added meatballs back in to simmer.
My son considers himself a meatball connoisseur. And these are hands down his favorite. And I have to agree, the flavor is really great!!
This recipe is really good! I think I’ll make some modifications next time to experiment. I think I will add onions to the meatballs & maybe go heavier on the seasoning for more flavor. Unlike some commenters I didn’t think the lemon made it bitter, I love lemon sauces, I actually felt I should have zested the lemon before adding to the sauce for more! Lemon also pairs great with Mediterranean dishes, thinking to experiment adding fresh mint to the meatball mix akin to how I make Greek meatballs! Still loved it as is though too!
I have been seeing people all over instagram trying these, so I decided to give it a go for lunch today. I made them w/ ground turkey instead, because I don’t care for ground chicken. WOW. So good. I’m eating it w/ rice right now but I actually think it would be better with a side of broccoli 🙂
Great recipe.
Note to those who only like Chicken Breast meat: My husband only likes Chicken Breast and I (unknowingly) bought packaged Organic Ground Chicken from the grocery store. He thought the chicken in the dish was too strong of a flavor and a google search made me realize that traditional Ground Chicken is a mix of dark and white chicken. So a note to myself: buy Ground Chicken BREAST next time 🙂
I am excited to try this easy recipe again. It was good and could even see adding capers as a fun addition/modification. Thanks Gina!
I never have high expectations for ground chicken, but I had a pack in the freezer after my last disappointing ground chicken recipe. I also didn’t have wine so I regretfully couldn’t make the sauce. While mixing I found out my new Trader Joe’s bottle of red pepper flakes is a flip top lid and not a twist off, so while I attempted to remove half the bottle, I just about quadrupled the spice . It’s 100° outside so I made these into patties and grilled them instead. After all that, they were spicy AF, but tasted delicious and with the sauce would have been the bomb! As far as ground chicken recipes go, this was a winner!
So good! I used fresh grated Parmesan bc I didn’t have Romano. I also browned the meatballs and made the sauce in another pan and then poured it over, put a lid on and just simmered on the stovetop for another 15 minutes. Everyone ate it up!! Served with mashed potatoes and sliced steamed carrots.
These are awesome! My family loved them! I had to cook about 3 minutes more to get them to 165. I did add 1 tbsp butter and one tablespoon flour to thicken sauce. I did juice of one lemon, lemon zest, and some thyme in the sauce. I served with cauliflower rice with frozen peas and carrots mixed in. Love how delicious and light they are! These might be something I make almost every 2 weeks because I enjoyed them so much! Thank you Gina!!!
Was not crazy about this recipe. I wish I had read reviews before making. The sauce was too watery and didn’t like red pepper in meatballs. The Chicken Cordon Bleu meatballs are much better.
Wow I LOVE this recipe! Made it two weeks in a row. Some modifications: used dry parsley instead of fresh, used chicken bouillon paste + water instead of broth (used extra because I didn’t use wine), parmesan instead of romano, no red pepper flakes, and the juice from 1 lemon instead of the slices. Also added a little cornstarch to thicken the sauce and a little butter at the end. A new family favorite!!!
Thanks Melissa!
This was delicious! All 3 of my kiddos enjoyed it which is a huge accomplishment! I doubled the sauce as some suggested but I don’t think it was necessary. It will definitely be in our regular rotation.
I agree that the peel of the lemon made the sauce taste bitter. Next time I make this dish I will peel the lemons whole and then slice them to eliminate that taste.
Otherwise these were really good
Loved this recipe! I added shallots to my meatballs as well as a little milk like I do for my regular meatballs – makes them moist. I loved the lemon slices added to the sauce – added such a nice flavor. I did add cornstarch and broth at the end to thinking things up a but and served it over riced cauliflower!
I absolutely love clicking the box to get my personal points. What a great idea. Thank you so much for that! Makes it soooooooo easy!
I am a fan of all your recipes! Thank you!
Thanks Deb!
My first time making this dish – I made the recipe as written except I used juice of 3/4 lemon instead of slices due to the reviews of the dish tasting bitter from the peel. At the last few minutes, I sliced the last 1/4 lemon piece and placed the slices on top for presentation.
So, here is my results: When mixing the balls they smelled amazing! I did not over mix, just got ingredients incorporated throughout and stopped.
However, The balls came out too dense for my preference. I found that the broth evaporated too much in the oven. The pan was not covered. I did have to add water to increase it a little, but it still wasn’t enough. Maybe the whole can of chicken broth would have been better.
Next time, I will finish them on top of stove simnering them in a covered pan. I believe that they will come out more tender and allow the dish to retain the broth better.
I had them with the Skinny taste rice with spinach, which was very good!
Made this and my kids (11 and 8) ate it up! Been a fan of Skinnytaste since the beginning!
Thanks Jennifer!
Can this be cooked in the oven the whole time instead of on the stove?
These were awesome! I made them exactly as written, except that I halved the crushed red pepper. It was still too spicy for my four year-old, so I will probably have to leave that out next time (too bad, as I liked the kick).
I served over roasted butternut squash noodles (an idea from a chicken piccata recipe that I love) and it was great. Maybe the sweetness of the squash counteracted the lemon bitterness, because I didn’t notice that at all. I did use the wine as specified.
Thank you! I will definitely make again.
Is it just me or have the WW Personal Points disappeared? I relied on them so much! Maybe I missed an announcement about that?
You have to click on the orange button for your own personal points as per the new program The button is in the recipe area 🙁 I’m in Canada and it doesn’t work for me. 🙁 Very sad! Recipe is very good!
OMG these are soooo tasty! Definitely will put this in our meal rotation!!! Love all of your recipes and meal planners thank you!
This was very tasty! The meatballs came out nice and soft despite using 100% fat free chicken breasts that I ground myself. My fresh parsley looked suspect, so I used dried. I did make a couple changes to the sauce based on reviews. I used lemon juice instead of slices. My youngest barely tolerates anything too lemony, so I wanted to be sure it wasn’t bitter. I ended up squeezing more lemon on my plate. I also added a few calories with some Wondra flour to thicken and a small pat of butter at the end. I served it over rice (perfect with the sauce- I think it would have slid off pasta even with the thickener) and steamed broccoli.
My husband gave it an A+. 🙂
About how much lemon juice did you use
Can I freeze these meatballs?
Debbie
This was fantastic. We served it with a little linguine and some broccoli. Makes a great light dinner that way. I’m going to freeze the other half for another night. I’ll see if I can update on how it tasted after I froze it.
The meatballs were good but didn’t like the sauce. It was a broth consistency so too thin to be good over pasta. The lemon slices made it pretty bitter too. I know this is meant to be a diet recipe but next time I’d try making with a cream sauce and a little lemon juice instead of all the slices. They look good for presentation but I think they make the sauce too bitter.
It’s the lemon peel that gets bitter when cooked. Since I love lemon, I wait until the end and add just the juice of the lemon. I also thicken the sauce with cornstarch to give it more body.
Made this as written the first time, but was underwhelmed by the sauce….so I dug into my skinnytaste cookbooks to find something tastier. Made this recipe the second time with the dijon sauce from the chicken cordon bleu meatball recipe (first cookbook). 100% tastier! The third time–turned this romano meatballs into cordon bleu meatballs by stuffing them with swiss cubes and ham, paired again with the dijon sauce, and HOME RUN. This is in our monthly rotation now–if you have that first cookbook I highly suggest trying them this way, SO SO GOOD!
Do these freeze well for meal prep?
could you do these in the slow cooker (or would they hold up with sauce in a slow cooker)- looking for holiday party recipes.
These are the most delicious meatballs I have ever eaten. They are now a staple in the household. We eat them at least once a week. I definitely recommend this recipe.
Just wondering if the pot should be covered when it goes into oven?
I was wondering the same thing. Re-reading the instructions I’ll sauté in my cast iron pan and then put pan in the oven I guess
Wow..these are delicious…
Killer recipe. I took a shortcut by using frozen organic turkey meatballs and doing it all in the instant pot versus the over. So good!
How did you cook this in the Instant Pot? I am a newbie at the IP.
These were so good! I made them with parmesan because that’s what I could find. I doubled the sauce and baked half in the oven because my son doesn’t like sauce like that. We had them with the broccoli and orzo but it would be great with mashed potato or pasta.
This is exactly how I make my chicken meatballs but I never made them w that sauce. Usually just serve them plain with a salad and ill make tzatiki sauce to dip. Im def going to try this sauce though….sounds delicious
I found this recipe to be tasty but “chicken balls” were very dense. Wondering if anyone else found this to be so.
Did you over mix? Sometimes that can happen when you do
Had to use ground turkey. Really easy and very tasty! I just put a little bit of lemon juice in and didn’t have any shallots….followed directions otherwise. Will definitely prepare again, a new favorite! Served with mash potatoes and broccoli.
Simply fantastic! I absolutely love these paired with the broccoli and orzo as suggested in the meal plan! This is one of our favorites:)
Thanks Riki!
I just chopped up cilantro by accident and threw that in instead!!! 😆Hope they come out okay?!?! I’ll let you know!! Thank you for your lovely recipes and for being you🙏🏼
Loved, loved, loved these meatballs! I made a few small tweaks after reading the comments: I cooked them entirely on the stovetop (same cooking time), substituted the lemon slices for the grated zest of one lemon and the juice of half one, used a lot more shallot (because in my book it’s never enough) and added a little cornstarch with the stock to have a thicker sauce. This one is a real keeper, absolutely fantastic!
This came out so bitter. I think it was the lemon rind. We threw it way.
I thought the sauce was bitter too! Meatballs are great, but will not add the sliced lemon to the sauce.
This was so good! I’d say double or triple the sauce because it is so yummy.
Made a double batch of these tonight exactly as written. I’m a huge garlic fan, but my meatballs were wayyyyy too garlicky. I’ll halve it next time.
I made this tonight and the sauce had a very bitter taste to it. I think from the lemon. The meatballs were fantastic, just couldn’t really use the sauce that I worked so hard on. Next time I’m thinking about just squeezing some fresh lemon juice in. Would that work?
These look delicious but we cannot have the cheese. Do you recommend a non dairy substitute or would it change the texture and taste of the meatball if left it out totally.
Could you try nutritional yeast??
I bought non dairy parmesan to put in instead
I made this for dinner last night and it was delicious! I used ground turkey and made a bit more sauce – other than that followed the recipe exactly. My husband loved it and needless to say I will make this again…..Thanks so much!!
These were soooo good! Had them with orzo and roasted broccoli. My boyfriend and I both loved them, and I will definitely make again.
Gina, this is one of 3 recipes of yours I made last week that everyone loved. As long as I don’t tell him what’s in them, my husband loved them!
Really good flavors and I had all the ingredients needed on hand! I added spinach at the end and served with miracle noodles. The sauce is a little thin so I rounded it out with a tiny bit of butter and made a cornstarch slurry so it made a thicker sauce. It was just the right touch. Will definitely make again!
Has anyone made it with Parmesan instead?
These were fantastic. I combined all of the meatball ingredients and used a cookie dough scooper to make the meatballs. Because they were small, I got 35 meatballs.
I baked them all on a large baking sheet lined with parchment. 400 degrees for 10 minutes. Then I broiled for approx 2-3 minutes while watching carefully for meatballs and parchment not to burn. I made the sauce in a large deep skillet and then added the cooked meatballs to the sauce. We at this over palmini angel hair “pasta”. The only thing I will do differently next time is double the sauce recipe.
Winner! These meatballs are so incredibly flavorful. They may beat out my family’s favorite beef/sausage meatballs! I made the exact recipe but changed up the technique (baked all meatballs on a cookie sheet at one time vs. pan fry.). I also made a double batch so I can freeze a serving for a night when we’re all rushing around.
These were fantastic. I was able to make the meatball portion of the recipe ahead of time (up to cooking) then through it together later. I thought the flavor was outstanding given it was ground chicken. The texture was good probably due to the fact they sat raw in the fridge for 5 hours prior to the frying pan. Served with wild rice and steamed broccoli for a total per serving of 610 calories even with the missing olive oil in the ingredients (add 25 calories per serving)
This is a keeper
So I made this when I first saw it on Jessica’s website. When I plugged in the ingredients into my app, it was only 5 points. Any idea why the difference?
Also- I love these and was planning on making them again this week.
Delicious!! I made these for lunches this week. Couldn’t wait and ate a batch today. I wouldn’t change a thing!
Any suggestions on what to replace the egg with as a binder? My son is allergic.
Maybe try without?
My daughter was also allergic to egg. I would use more bread. Torn pieces of bread bind better than bread crumbs.
My son is allergic also, I substitute buttermilk for eggs when making meatballs
Try the aquafaba water from the juice in canned garbanzo beans. It’s an egg free egg substitute!!
The flavors were good, but the texture was not. I didn’t hate it, but I won’t try this recipe again.
I loved these meatballs! Very flavourful and filling. I wasn’t keen on the sauce though. Too thin in my opinion. These meatballs would be great with Marina sauce on top instead.
I made these last night but ended up just simmering on the stove rather than turning on the oven (it’s still hot here). Came out amazing. We also added pasta which soaked up the sauce. My daughter said it was a keeper!
These were awesome! The whole family loved this – my 11 y/o asked me to make it more often and my 17 y/o took leftovers for lunch. We love your recipes Gina!
Thanks Courtney!
I drank the wine 😉 so I used all chicken stock. It turned out divine. I also added two teaspoons of cayenne pepper the meatball mix which gave it a nice kicked. Served the meatballs and sauce on a bed of whole wheat spaghetti and topped with fresh parsley. Divine!
Can you sub almond meal or something else if you are trying to be as low carb as possible?
Packed full of flavor! Served it with mashed potatoes, zucchini and green beans. Amazing dinner!
These meatballs are delicious!!! I have yet to find a recipe from Skinnytaste that I don’t like!!! My husband (& taste tester) loved these too! Easy to make & easy ingredients you no doubt have in your home!
Thanks Nancy! 🙂
So good! We loved it and will definitely be making this again!
Sooooo good! The red pepper flakes definitely give it a kick. I made these using 98% fat free chicken breast and it came to only 3 WW SP per serving on the blue plan !
These are absolutely delicious! Obsessed with the sauce alone
I don’t always comment but I should – you have so many recipes that are my go-tos. I made this for the first time last night and served them over your Rice with Spinach. So delcious! My husband (who doesn’t normally get excited about food no matter how good it is) couldn’t stop saying how good it was. We have a regular restaurant we visit all the time, and he said “This should be on their menu!” Wow! What a HUGE compliment, for me – but mostly for you! Thanks!
I made these for dinner last night and they are so delicious!! I absolutely loved the flavors and will be making these again for sure!
This was delicious! Even my picky kids ate it. I’m not a very good cook but this was also pretty easy to handle.
I made this Friday night with pasta and roasted asparagus and it was delicious!
OK!!! Sooooo I just made this today at 11:00 am on a Sunday morning!!! I will reheat later for dinner and I just have to say I “stole” a meatball and oh boy!!!! Was this ever so good!!!! I will make rice later to serve it with!!! and a salad as well!!! GINA you AMAZE me!!! Thank you!!! I can’t wait until my hard working hubby comes home tonight to eat this!! He’s LOVED all of your recipes so far as have I!!!xoxo
This dish was delicious, the family love it.
Absolutely amazing!! I could eat this every single day. The only change I made, and one I always make, is I used ground venison. My husband is a hunter and I try to use it as much as possible in place of any ground meat recipe. Thank you!!! Love love love!!!
Gina, this Recipe looks delicious and I will be making it. FYI, you forgot to put in 1 tablespoon of olive oil in ingredients.
Can the meatballs be frozen?
You are my favorite bloggers and my go-to cookbook authors! So happy to know you are friends too!
I loved the meatballs ,but would like more sauce. Any suggestions?
This looks great! Do they freeze well? I have a 10 month old so always looking for things I can cook in large batches and freeze for another use!
I dont see why not!
I par cook these in a large skillet and freeze. They are so delicious! I finish cooking thawed meatballs through in red sauce. Much lighter than traditional meatballs, but high impact flavor.
What temperature do you bake these at?
I doubled the amount of meatballs and baked half in the oven at 400 degrees for 10 min. Then I broiled them for 4-5 minutes to brown the tops. They came out great.
Do you use ground breast or 93% chicken
I used 93
Is the sodium content high mainly because of the cheese?
You can reduce the salt if you need, also has broth.
Can’t wait to try this recipe this weekend. What is Jessica’s Blog address?
https://www.howsweeteats.com/