Ingredients:

  • 1 lb Ground Chicken (93% lean preferred)
  • 1/2 cup Panko Breadcrumbs
  • 1/3 cup Pecorino Romano Cheese, finely grated
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 clove Garlic, minced
  • 1 Large Egg, lightly beaten
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (for searing)
  • 2 Tbsp Unsalted Butter, divided
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1 tsp All-Purpose Flour
  • 3/4 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Chicken Stock (low sodium)
  • 1/2 tsp Fresh Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • Salt and Pepper (To taste)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the ground chicken, Panko breadcrumbs, Pecorino Romano, chopped parsley, minced garlic, beaten egg, salt, and pepper.
  2. Mix Gently: Use your hands to mix until just combined. Overmixing makes the meatballs tough, so handle them with a light touch.
  3. Shape: Roll the mixture into balls, roughly 1.5 inches (3.8 cm) in diameter. Place them on a lined baking sheet or plate.
  4. Chill: Place the shaped meatballs in the refrigerator for 15–20 minutes. This helps them firm up and maintain their shape during searing.
  5. Heat Oil: Heat the 2 Tbsp of olive oil in a large skillet over medium-high heat until shimmering.
  6. Brown: Carefully add the chilled meatballs, ensuring not to overcrowd the pan. Sear them for 3–4 minutes per side, turning gently, until they are golden brown and form a crust on all surfaces. Work in batches if necessary.
  7. Remove: Once browned, transfer the meatballs to a clean plate. They will not be fully cooked at this stage. Drain off excess oil, leaving about 1 Tbsp of fat and the fond (browned bits) in the pan.
  8. Sauté Aromatics: Reduce the heat to medium. Add 1 Tbsp of the butter and the minced shallot to the pan. Sauté for 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  9. Thicken (Roux Base): Sprinkle the 1 tsp of flour over the shallots and garlic. Cook for 1 minute, stirring constantly.
  10. Deglaze: Pour in the white wine. Bring the mixture to a rapid simmer, scraping up any delicious browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 3–4 minutes).
  11. Simmer: Pour in the chicken stock. Bring the sauce to a gentle simmer and let it cook for 3–5 minutes to slightly thicken.
  12. Introduce Meatballs: Return the seared meatballs to the skillet, tucking them into the sauce. Reduce the heat to low.
  13. Cook Through: Cover the skillet loosely and simmer gently for 5–8 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C).
  14. Season and Enrich: Stir in the remaining 1 Tbsp of cold butter, the fresh lemon zest, and the fresh lemon juice. Stir until the butter is melted and emulsified into the sauce.
  15. Serve: Taste the sauce and adjust salt and pepper as needed. Garnish generously with fresh chopped parsley before serving.