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Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined.
Form meatballs with wet hands (this prevents the mixture from sticking to your hands). Preheat a large, deep pan over medium-high heat.
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.
In the same pan, add the bacon and cook until crisp. Remove from the pan and drain the bacon fat.
Add the butter to the pan with the onion, mushrooms and garlic and cook until the mushrooms are golden brown.
Pour in the white wine and stock, scraping any sticky bits off the bottom of the pan.
Allow to simmer for 2 minutes then pour in the cream. Season with salt and pepper and allow to come to a simmer.
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.
Serve with mashed potatoes or your choice of side dish.