These Chicken Romano Meatballs are tender, flavorful, and perfect as an appetizer, main dish, or sandwich filling. Made with ground chicken, Romano cheese, and Italian herbs, they are light yet packed with taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings (about 16 meatballs)
Ingredients
- 1 lb (450 g) ground chicken
- ½ cup grated Romano cheese
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (for frying)
- Marinara sauce, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Preheat: Preheat oven to 375°F (190°C) if baking, or prepare a skillet for stovetop cooking.
- Mix meatballs: In a large bowl, combine ground chicken, Romano cheese, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined but do not overwork.
- Form balls: Shape mixture into 1½-inch meatballs (about 16 pieces).
- Cook meatballs:
- Option 1 – Skillet: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides for 5–7 minutes, then lower heat, cover, and cook 5–7 more minutes until cooked through.
- Option 2 – Oven: Place meatballs on a baking sheet lined with parchment paper. Bake for 20 minutes, turning halfway, until cooked through.
- Serve: Spoon warm marinara sauce over meatballs or serve on the side. Garnish with fresh parsley.
Tips & Variations
- For extra flavor, add ¼ cup finely chopped onion or grated Parmesan in place of some Romano.
- Serve meatballs over pasta, zucchini noodles, or in sliders for a fun twist.
- Freeze cooked meatballs for up to 2 months for quick meals.
- Try adding a pinch of red pepper flakes for a subtle kick.
