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Bacon Chicken Meatballs with Creamy Dipping Sauce

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: 334kcal
Author: Shinee
Light and tender bacon chicken meatballs with creamy tangy dipping sauce - a true crowd-pleaser!
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For meatballs:

  • 5 oz 140gr bacon
  • 2 lbs 1kg ground chicken* (Note 1)
  • 1 large egg
  • ½ cup packed fresh parsley about 20gr
  • 1 cup 60gr Panko, Japanese breadcrumbs
  • 5 garlic cloves pressed
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper

For sauce:

  • ¼ cup 55gr sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon creamy horseradish
  • 1-2 teaspoons Sriracha
  • Salt and pepper to taste


  • 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, mix the sauce ingredients until smooth.
  • Serve the meatballs warm with sauce on the side.


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.


Serving: 5meatballs | Calories: 334kcal | Carbohydrates: 26.8g | Protein: 23.2g | Fat: 15.2g | Cholesterol: 107.2mg | Sodium: 624.5mg | Sugar: 1.1g