Smothered Chicken Meatballs
Author: Carrie Brown | Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins
What You Need
- 8 oz. bacon, chopped
- 5 oz. onion, chopped
- 5 oz. green pepper, chopped
- 1 TBSP dried basil
- 1 lb. chicken meatballs (I used these)
- 6 oz. cream cheese
- ½ cup + 2 TBSP chicken stock
- Ground black pepper to taste
What You Do
- Heat a large skillet over med heat, add the chopped bacon and cook for one minute to let the fat start to release.
- Add the chopped onion, green pepper, and dried basil and continue to sauté the bacon and vegetables over low heat, stirring occasionally, until the bacon is cooked but still soft, about 15 minutes.
- Add the meatballs, cream cheese, and chicken stock and continue to cook over low heat while stirring until the cream cheese melts.
- Continue heating for 5 minutes until the meatballs are heated through, add ground black pepper to taste and then remove from the heat, spoon into bowls and serve.
Top Recipe Tips
- If using store-bought chicken meatballs check the salt level before salting. There is salt in both the bacon and cream cheese, so you probably won’t need any extra.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More chicken meatball recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Discounts on great keto products and resources.
Podcast Episodes and YouTube Videos
- Watch Yogi’s Cooking Videos
- Watch Carrie’s Cooking Videos
- Watch the Cooking Tips and Tricks Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
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