Chicken Meatballs with Parmigiano Reggiano

Meatballs

1 pound ground chicken (chicken thighs preferred)

1 large egg, stirred with a fork gently

½ cup bread crumbs

⅓ cup Parmigiano Reggiano cheese

1/4 cup chopped fresh parsley

1/2 teaspoon fresh or dried basil

½ teaspoon fresh or dried oregano

½ teaspoon crushed red pepper flakes

2 large cloves of garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

Sauce

1 small shallot, diced (about 1 tablespoon

2 large garlic cloves, minced

1/2 cup dry white wine, like chardonnay

2 cups chicken broth

1 lemon, preferably organic, sliced

Preheat the oven to 350 degrees F.

In a large bowl, combine the ground chicken with the egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, garlic, salt and pepper. Mix until just combined - don't overmix. Shape the mixture into golf ball sized meatballs and return to the bowl.  Refrigerate for 1 hour.  

Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single layer without crowding, browning on all sides, cooking about 5 to 6 minutes in total. You can do this in batches if you have a small skillet.  Just brown them and remove - they will finish cooking in the oven.  Transfer all browned meatballs to a large plate. 

In the same skillet over medium heat, add the shallots and garlic and cook, stirring until softened, about 5 minutes. Add the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon.  Add the chicken stock and lemons and simmer gently for about 5-10 minutes until slightly reduced.  Add the meatballs to the sauce in the pan.  

Bake for 15 minutes, or until the meatballs cooked through.  Serve with pasta, rice or a vegetable.