Lemon Romano Chicken Meatballs

Instructions

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the ground chicken with the garlic, egg, almond meal, cheese, parsley, dried basil, oregano, salt and pepper.

3. Mix with clean hands until just combined – do not over-mix.

4. Shape the mixture into meatballs that are 1-inch in size – or slightly less, about 24.

5. Heat an oven-safe skillet over medium heat and add 2 tablespoon of olive oil.
6. 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. You may need to add more oil if doing in batches
7. Transfer the meatballs to a plate.
8. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir.
9. Cook until softened, about 5 minutes. Stir in 1/3 c chicken broth, scraping any brown bits from the bottom of the pan with a wooden spoon.
10. Let it simmer for 2 minutes. Add in the sliced lemons and chicken broth
11. Add the meatballs back into the pan.
12. Bake for 15 minutes, or until the meatballs are cooked through to 165 degrees F.
13. Serve on salad, sandwiches or with pasta, or your favorite vegetable.
14. Side note-I have added, artichokes, capers and even mozzarella for variation