Stuffed French Onion Chicken Meatballs


This is such an easy weeknight meal. It can be made in 30 minutes and is especially delicious served with mashed potatoes. Make sure to use fresh mozzarella as regular mozzarella will not have the same melting properties.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
4 servings


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.

  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.

  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.

  4. Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.

  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.

Nutrition Facts (per serving)

252 Calories
6g Fat
21g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 252
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 1128mg 49%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 33g
Vitamin C 3mg 13%
Calcium 149mg 11%
Iron 1mg 6%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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