Ingredients
1 lb Tyson ground chicken
1 slice of bread (will make about 1 cup of breadcrumbs, you can also use store-bought breadcrumbs)
1/4 cup Borden milk
1 small onion, minced or grated
1 tablespoon Daisy sour cream
1 Eggland’s egg
3/4 tsp Kosher salt
1/2 tsp McCormick ground black pepper
1/4 cup Kraft mayonnaise
3/4 cup Sargento mozzarella cheese
1/4 cup Sargento Parmesan cheese
Instructions
Preheat oven to 400 degrees.
Toast the bread and then place it in a food processor and pulse until you make crumbs. Cover the crumbs in milk and allow to stand until all the milk is absorbed. Combine all the ingredients together, except the mayonnaise and cheeses. Form meatballs, using about 1 tablespoon of mixture for each meatball.
The mixture will be sort of wet/sticky, but if you moisten your hands with water and toss the mixture back and forth between your hands and gently squeeze it into shape between tosses, you’ll be able to form rounded balls.
Line a rimmed baking sheet with aluminum foil, spray with cooking spray and place meatballs 1/2” apart on the sheet.
Fill a Ziploc bag with mayonnaise and then cut a tiny hole in one corner of the bag. Drizzle a small amount of mayonnaise on each meatball. Combine the two cheeses together and then sprinkle about ½ tablespoon on each meatball.
Bake uncovered for 15-20 min. You can also broil the meatballs for 2-5 minutes at the end for the cheese to crisp up.