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Chicken and Patte Blanche Cheese Meatballs with Roasted Red Pepper Dip
In collaboration with
Fromagerie Bergeron
4
Portions
25 min
Prepping
10 min
Cooking
Recipe
Easy
Ingredients
For the meatballs
- 454 g (1 lb) Exceldor ground chicken
- 125 ml (1/2 cup) panko breadcrumbs
- 80 ml (1/3 cup) milk
- 1 egg
- 125 ml (1/2 cup) grated Bergeron Patte Blanche cheese
- 30 ml (2 tbsp) freshly chopped basil
- 30 ml (2 tbsp) chopped chives
- 30 ml (2 tbsp) mayonnaise
- 10 ml (2 tsp) Dijon mustard
- 5 ml (1 tsp) salt
- Black pepper
For the roasted red pepper dip
- 180 ml (3/4 cup) drained and sliced roasted red peppers (see note)
- 80 ml (1/3 cup) chopped roasted hazelnuts
- 15 ml (1 tbsp) oil from the roasted red peppers or extra-virgin olive oil
- 8 fresh basil leaves
- 1 garlic clove
- 2.5 ml (1/2 tsp) salt
- Black pepper
Directions
Click the steps to erase them.
For the meatballs
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a bowl, thoroughly mix all ingredients. Form the mixture into balls using about 30 ml (2 tbsp) for each, and place on the prepared baking sheet. Bake for 8 minutes if you plan to grill them afterward, or 10 minutes for a complete cook.
For the dip
- In a food processor or using an immersion blender, blend all ingredients until smooth. If the dip seems too thick, add a spoonful or two of water to make it creamier.
To serve
- If desired, preheat the barbecue to medium-high. Thread the meatballs on skewers (this makes handling them on the barbecue easier.) Oil the grate well, then grill the meatballs for 2 to 3 minutes, turning frequently, until well-marked.
- Serve the meatballs warm or at room temperature, accompanied by the roasted red pepper dip.