Ingredients Original recipe yields 4 servings Ingredient Checklist 1 pound ground chicken ¾ cup panko bread crumbs 1 (1.4 ounce) package dry French onion soup mix (such as Knorr®), divided 1 pinch ground black pepper 2 ounces mini mozzarella balls ¾ cup water 1 tablespoon heavy cream Directions Instructions Checklist 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 1 1/2-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 18 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.
