Chicken Meatballs in a Blue Cheese Cream Sauce
Servings: 22 Meatballs
I really have a thing for blue cheese. I know it’s not everyone’s cup of tea – but I think it’s wonderful. It’s got such an amazing pungent flavor. If you browse around this site I think you’ll see that I use it in a couple of different recipes. This one is probably the only one I have right now that I use blue cheese on the outside of the meatball instead of the inside. Blue cheese goes so well with so many different things. It’s great on burgers, it makes an amazing salad dressing and it adds such a bite to so many dishes. I really like to use it in a cream sauce because it is a potent cheese so it makes a really flavorful sauce. I think the delicate flavor of the chicken meatballs really pairs well with the powerful blue cheese. You can serve these little meatballs over pasta as an option or you can serve them as an appetizer simmering in the sauce in a crockpot or on the stove and have folks pluck them out with toothpicks.
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Ingredients
Meatballs
- 1 lb ground chicken
- 1 cup Italian Style breadcrumbs
- 2 eggs
- salt & pepper to taste
Blue Cheese Cream Sauce
- 1 1/2 cup heavy cream
- 1 cup chicken stock
- 10 oz blue cheese crumbles
- 2 tbs sliced scallions
- salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a bowl combine ground meat, breadcrumbs, eggs and season to taste with salt and pepper.
- Take a scoop of the meat mixture and form a ball in your hands by gently rolling the meat around.
- Place your meatballs on a greased baking sheet and place in the oven. Bake for 22 mins.
- For the Blue Cheese Cream Sauce add the heavy cream, chicken stock, blue cheese crumbles and salt and pepper to a pan and heat on medium low until the cheese is melted.
- Once the meatballs are cooked you can add them to the Blue Cheese Cream sauce to cover them. Add the scallions and the meatballs and the sauce and serve everything warm.