Chicken Pot Pie Meatballs

Preheat your oven to 400°F (200°C).

Add the herb seasoned stuffing mix to a food processor and pulse until it resembles fine breadcrumbs.

Pour the stuffing breadcrumbs into a large mixing bowl.

In the same food processor, combine the frozen diced onion and celery stalks. Pulse until the vegetables are finely chopped.

Add the chopped vegetable mixture to the bowl with the breadcrumbs.

To the bowl, add the ground chicken, egg, dehydrated garlic, all-purpose seasoning, salt, and pepper.

Mix all ingredients together with a spatula or your hands until just combined. Do not overmix.

Gently fold in the defrosted peas and carrots.

Spray a large casserole dish with cooking spray.

Using your hands or a large cookie scoop, form the mixture into large meatballs and arrange them in a single layer in the prepared dish.

Bake for approximately 45 minutes, or until the meatballs are cooked through and golden brown on top.

Serve hot, optionally over a bed of mashed potatoes and topped with gravy.