Stuffed French Onion Chicken Meatballs

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil for easy cleanup. (5 minutes)

Recipe View 15 mins In a mixing bowl, gently combine the ground chicken, panko bread crumbs, 4 tablespoons of the French onion soup mix, and the black pepper. Mix until just combined, being careful not to overwork the chicken. Cover the bowl and allow the mixture to rest for 10 minutes to allow the panko to absorb moisture and bind the mixture. (15 minutes)

Recipe View 10 mins Using a 1 ½-tablespoon scoop (or your hands), portion the chicken mixture into even-sized balls. Gently press a mini mozzarella ball into the center of each chicken ball. Roll the meatball between your palms to completely enclose the cheese, ensuring there are no gaps. Place the stuffed meatballs onto the prepared baking sheet. (10 minutes)

Recipe View 18 mins Bake in the preheated oven for approximately 18 minutes, or until the meatballs are lightly golden brown and cooked through. An internal temperature of 165 degrees F (74 degrees C) should be reached. (18 minutes)

Recipe View 5 mins While the meatballs are baking, prepare the sauce. In a saucepan over medium-high heat, combine the remaining French onion soup mix, water, and heavy cream. Bring to a simmer, stirring occasionally, and cook until the sauce has slightly thickened, about 5 minutes. (5 minutes)

Recipe View To serve, arrange the stuffed chicken meatballs on a platter or individual plates. Generously spoon the French onion sauce over the meatballs. Serve immediately.