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Bacon Chicken Meatballs in Bacon Cream Sauce

5 (1 rating)
Author Shinee D.
Servings 8 servings
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
This bacon chicken meatballs in luscious bacon cream sauce is a rich, creamy and satisfying dish that's easy enough to make on a busy weeknight.


For bacon chicken meatballs:

  • 5 oz bacon
  • 2 lbs ground chicken* Note 1
  • 1 large egg
  • ½ cup packed fresh parsley about 20gr
  • 1 cup Panko Japanese breadcrumbs
  • 5 garlic cloves pressed
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper

For bacon cream sauce:

  • 2 strips of bacon chopped
  • 1 medium shallot minced
  • 3 garlic cloves minced
  • 1 ½ cups chicken broth
  • ½ cup heavy whipping cream
  • 1 teaspoon lemon juice or white vinegar


  • To make meatballs, preheat the oven to 350°F (175°C). Line 2 baking sheets with silicone mat, or parchment paper.
  • In a food processor, place bacon and pulse until finely chopped.
  • Add all the remaining meatball ingredients. Pulse until everything is well combined.
  • Using a medium cookie scoop, divide the mixture into uniform meatballs, about 1-inch. (
    You will get about 60 meatballs.
    ) Arrange the meatballs on the prepared baking sheets.
  • Bake for 13-15 minutes, or until the meatballs are fully cooked.
  • Meanwhile, make the sauce.
  • To make cream sauce, in a large skillet (I used 12-inch skillet), cook chopped bacon over medium high heat until nice and crispy, 8 minutes.
  • Remove bacon bits onto a plate, lined with a paper towel. Drain bacon fat, leaving about 1 tablespoon.
  • Reduce heat to medium and add minced shallot into the skillet. Cook until nice and soft, about 2 minutes, stirring occasionally.
  • Stir in garlic and cook until fragrant.
  • Pour in chicken broth and bring it to a boil over high heat, scraping the pan to deglaze. Continue to boil until reduced to by half, 8-10 minutes.
  • Reduce the heat to medium low. Add cream and lemon juice and simmer gently for 2-3 minutes.
  • Stir in chicken meatballs and bacon bits and cook for another 2 minutes, stirring occasionally.
  • Garnish with fresh parsley, if desired. And serve over pasta, rice or buckwheat groats.


Note 1: Substitute chicken breasts for ground chicken, if necessary. Simply place whole chicken breasts into the food processor with bacon and pulse until well chopped.
Note 2: Chicken meatballs can be prepared in advance. Store baked meatballs in an airtight container for up to 3 days. To freeze, flash freeze the meatballs on a baking sheet first, and then put the frozen meatballs in a ziplock bag.


Serving: 1servingCalories: 342kcalCarbohydrates: 2.7gProtein: 25.4gFat: 25.1gCholesterol: 155.9mgSodium: 955.3mgSugar: 1.1g

* Disclaimer: All nutrition information are estimates only.