In a bowl add the ground chicken, both packages of Parmesan cheese, 2 cups of bread crumbs, ½ to 1 tablespoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ tablespoon of lemon pepper, the lemon juice, and the 2 eggs.

Mix until well combined. If the mixture is a little wet you can add a few more bread crumbs. Heat the oven to 350° and line a baking sheet with foil. Wet your hands to prevent the meat from sticking, roll the mixture into 3 inch balls, and place on the baking sheet.

Place the meatballs in the oven and bake for 20 minutes. Every oven is different with time and temperature so keep an eye on these the first time you make them.

While the meatballs bake, add the water and the chicken bouillon to a deep sided skillet. You may want to add the bouillon a little at a time and taste. Reminder that you will be adding the meatballs to this sauce and there is salt in the meatballs by way of the cheese and lemon pepper.

Bring the pan to a boil, cut the cream cheese into cubes, and add to the boiling broth along with the butter. Whisk constantly, reduce heat, and keep whisking until the cream cheese is mostly combined in the broth. Reduce heat to low and simmer 15 to 20 minutes. Add the remaining dill, lemon pepper, onion powder, and garlic powder and whisk well to combine. Taste and add as much black pepper as you like.

When the meatballs are done, the sauce should have thickened into a gravy like consistency. If not, simmer and stir a little longer. The sauce should coat the back of a spoon. Then add all the meatballs. Once the meatballs are added, toss to coat and simmer 10 to 15 minutes stirring occasionally. At the end, add the splash of cream and whisk to combine into the sauce.

Add the sliced chives before serving. Top with lemon slices, chives, and more black pepper.