Preheat the oven to 350 degrees F (175 C).

In a large bowl, combine the ground chicken with the minced garlic, lightly beaten egg, seasoned bread crumbs, grated Romano cheese, chopped fresh parsley, dried basil, dried oregano, crushed red pepper flakes, 0.5 teaspoon salt, and 0.5 teaspoon pepper.

Mix with clean hands until just combined, being careful not to overmix.

Shape the mixture into 1-inch size meatballs, yielding about 24 meatballs.

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) and brown them on all sides, cooking for about 5 to 6 minutes in total. You don’t need to cook them fully at this stage, just brown the exterior.

Transfer the browned meatballs to a plate.

In the same skillet over medium heat, add the diced shallots and minced garlic with a pinch of salt and stir.

Cook until softened, about 5 minutes. Stir in the dry 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 broth.

Return the meatballs to the pan with the sauce.

Bake in the preheated oven for 15 minutes, or until the meatballs are cooked through to an internal temperature of 165 degrees F (74 C).

Serve on sandwiches or with pasta, rice, or your favorite vegetable.