Preheat your oven to 400 degrees F.
In a large bowl, combine the ground chicken, bread crumbs, garlic powder, and beaten egg.
Season with kosher salt and black pepper, mixing until just combined.
Coat hands with oil and roll the mixture into 15 to 16 equal meatballs.
Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Sear the meatballs until golden brown on all sides, about 5 to 8 minutes.
Add one tablespoon of butter to the skillet along with the mushrooms and shallots, cooking until softened.
Stir in the minced garlic and sauté until fragrant.
Pour in the non-alcoholic grape juice and balsamic blend, scraping up any browned bits.
Stir in the heavy cream and simmer until the sauce slightly thickens.
Top with Fontina cheese and place the skillet in the preheated oven for 5 to 7 minutes until the cheese is melted and meatballs are cooked through.