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  • 1 pound Ground Chicken
  • 1/4 cup panko crumbs
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh oregano
  • 1 teaspoons Paprika
  • 1 clove of garlic, minced
  • 1 tablespoon fresh parsley, chopped, divided
  • 1 tablespoon coconut oil
  • 2 tablespoons Light Philadelphia Cream Cheese
  • 2 cups chicken stock, heated
  • Salt and Pepper to taste
  • 2 tablespoons flour/Wondra*
  • 1 tablespoon dijon mustard
  • 1 tablespoon White Wine Worcestershire Sauce


  1. In a large bowl mix together gently ground chickened the next 6 ingredient.
  2. Form into meatballs, you should be able to get about 20 meatballs depending on the size you make.
  3. Heat coconut oil in a large skillet over medium high heat. Cook meatballs in batches, removing cooked meatballs to a plate and set aside.
  4. Remove pan from heat once you have all the meatballs cooked. Add the 2 tablespoons Light Philadelphia Cream Cheese with 2 tablespoon of very hot broth. Stir until the cream cheese is melts.
  5. Add dijon mustard, the White Wine Worcestershire sauce, a pinch of nutmeg, the flour and stir until you have a smooth thick paste.
  6. On low heat add the remaining chicken stock to the flour mixture stirring until the mixture thickens. Season with salt and pepper to taste.
  7. Transfer the cooked meatballs into the sauce, to warm the meatballs through.
  8. Garnish with remaining parsley.