Step 1

Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined.

Step 2

Form meatballs with wet hands (this prevents the mixture from sticking to your hands). Preheat a large, deep pan over medium-high heat.

Step 3

Add a splash of olive oil then add the chicken meatballs and cook until golden brown on all sides. Remove from the pan and set aside.

Step 4

In the same pan, add the bacon and cook until crisp. Remove from the pan and drain the bacon fat.

Step 5

Add the butter to the pan with the onion, mushrooms and garlic and cook until the mushrooms are golden brown.

Step 6

Pour in the white wine and stock, scraping any sticky bits off the bottom of the pan.

Step 7

Allow to simmer for 2 minutes then pour in the cream. Season with salt and pepper and allow to come to a simmer.

Step 8

Place the meatballs (and any resting juices) and bacon back into the sauce then allow to simmer for 7-10 minutes until the sauce has thickened and the meatballs are cooked through.

Step 9

Serve with mashed potatoes or your choice of side dish.