Chicken "sausage" meatballs in garlic white wine sauce

I just loved the lightness in color and taste with this dish.  The chicken meatballs were tender and tasty almost like a sausage with the fennel (so yummy!).  A nice switch up from traditional meat meatballs and like I said, very light and easy...a keeper!

1 lb ground chicken

1-teaspoon fennel

1-tablespoon marjoram

1 tablespoon dried parsley

½ teaspoon garlic powder

1/8-teaspoon onion powder

1/8-teaspoon red pepper flakes

1/8-cup pecorino Romano

½ cup panko breadcrumbs

1 egg, beaten

Olive oil

2 cups chicken broth

1 cup white wine

½ medium onion, chopped

4-5 garlic cloves, smashed

¼ fresh parsley chopped

Preheat oven to 400°F.  Mix all the above ingredients together using a fork.  Make meatballs using about two tablespoons each (should make about 10 small meatballs). Pour a few tablespoons in an ovenproof skillet and roast meatballs for 20 minutes until just turning golden brown, turn half way through roasting.  Remove and set aside.

In the same pan, add a little more olive oil if necessary.  Add onion and sauté until soft and translucent.  Add garlic, continue to cook until garlic softens, do not burn.  Add wine and deglaze.  Reduce by half, add stock and return meatballs to skillet.  Cover and simmer for another 10-15 minutes until meatballs are heated through.  Serve over fettuccini or linguini with a little grated Parmesan cheese.