Chicken and Meat Balls
3 Pounds Ground Chicken
1 ½ Cups Panko Bread Crumbs
2 (1.4 Ounce) Package Dry French Onion Soup Mix, Divided
½ Teaspoon Ground Black Pepper
6 Ounces Mini Mozzarella Balls
1 Cup Water
5 Tablespoons Heavy Cream
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
Step 2 Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
Step 3 Portion chicken mixture into balls using a 2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
Step 4 Bake in the preheated oven until meatballs are lightly browned and cooked through, about 20 minutes.
Step 5 Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls. Serves 6-8 Serve with rice or mash potatoes and salad.