Ingredients: |
Ingredients: 1 pound ground turkey (can use chicken instead)
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
2-3 garlic cloves, minced
Salt
1/3 cup dry white wine
1 cup chicken broth
1 lemon, sliced
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Directions: |
Directions: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. |
This recipe for Turkey Romano Meatballs is from