Creamy Bacon Lemon Chicken Meatballs

A rich, flavorful comfort food dish perfect for weeknight dinners or casual gatherings, finished with a bright, creamy sauce.

| Details | |

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| Prep Time | 15 minutes |

| Cook Time | 25 minutes |

| Total Time | 40 minutes |

| Servings | 4 to 6 |

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Ingredients

• 4 green onions, finely chopped, split for use

• ½ cup grated Parmesan cheese, divided

• 1 cup finely crushed buttery crackers (Ritz® is a great option)

• ½ cup half-and-half, divided

• 1 large egg, beaten

• 1 whole garlic clove

• 1 pound ground chicken

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper, plus extra to adjust seasoning at the end

• 1 cup shredded mozzarella cheese

• 6 slices bacon, chopped

• 15 ounces store-bought or homemade Alfredo sauce

• ½ teaspoon lemon zest

• 2 teaspoons fresh lemon juice

• ¼ teaspoon crushed red pepper flakes

• ½ cup sour cream

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Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C), then line a large baking sheet with parchment paper for easy cleanup.

2. Set 2 tablespoons of the chopped green onions aside for garnish, then add the remaining green onions to a medium mixing bowl. Add ¼ cup of the Parmesan cheese and crushed crackers to the bowl, then pour ¼ cup of the half-and-half over the crumb mixture. Stir in the beaten egg and garlic clove, then add the ground chicken and season with the measured salt and pepper. Mix until all ingredients are just combined, then fold in the shredded mozzarella. Wet your hands with cool water to prevent sticking, then roll the meat mixture into 24 evenly sized meatballs. Arrange the raw meatballs on your prepared baking sheet.

3. Bake the meatballs for 10 minutes in the preheated oven. Note that they will not be fully cooked through at this stage — this is intentional, as we will finish cooking them in the sauce.

4. While the meatballs bake, start the sauce: place your chopped bacon in a deep skillet or saucepan over medium-high heat. Cook, stirring occasionally, until the bacon is fully crisp. Pour the entire jar of Alfredo sauce into the pan with the bacon, then add the remaining half-and-half to the empty Alfredo jar. Seal the jar and shake it to loosen any leftover sauce stuck to the sides, then pour that mixture into the skillet as well. Bring the sauce to a gentle simmer, then reduce the heat and let it simmer for 3 minutes to meld the flavors.

5. Add the partially baked meatballs to the sauce, then bring the mixture back to a gentle simmer. Let it cook for 5 minutes to heat the meatballs through and help them absorb the sauce flavor. Stir in the remaining Parmesan cheese, lemon zest, lemon juice, and crushed red pepper.

6. Turn the heat down to low, then gently stir in the sour cream. If the sauce is thicker than you prefer, add a splash of warm water to loosen it, then taste and adjust salt and pepper if needed. Do not let the mixture boil once the sour cream is added (this can cause curdling). Remove the pan from heat, and serve the meatballs and sauce over pasta if desired. Garnish with the reserved green onions and extra crushed red pepper before serving.