Apple & chicken meatballs with cheesy sauce

By Vanessa Gianfrancesco
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Serve these for dinner and watch the kids' eyes light up. 

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 500 grams ground chicken
  • 1/4 cup panko breadcrumbs
  • 1/2 cup parmigiano reggiano
  • 2 large Granny Smith or Delicious apples, grated
  • 1 large egg
  • 3 tablespoons fresh tarragon, finely chopped
  • 3 scallions, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 tablespoon fresh chives, finely chopped

For the sauce:

  • 1 tablespoon butter
  • 2 tablespoon flour
  • 1 cup whole milk
  • 1 cup shredded cheese of your choice (I love equal parts of Gruyere and sharp Cheddar)
  • 1 teaspoon nutmeg, freshly ground
  • Salt and pepper to taste

Directions

  1. Pre-heat the oven to 375 degrees. Prepare a baking sheet lined with parchment paper.
  2. In a bowl, combine the ground chicken, panko, parmigiano reggiano, apples, egg, tarragon, scallions, salt, pepper and Worcestershire sauce. Combine all the ingredients together. Then separate the meat into four parts and form the hamburger patties.
  3. Using an ice cream scoop, portion the meat on the baking sheet, leaving one centimeter of space in between the meatballs. Bake until they are well done.
  4. Place a small pot on medium-high heat. Melt the butter and add in the flour. Whisk together and let them cook for about a minute or so. Add in the milk, whisk until it is smooth. Drop the heat to medium; slowly stir in the cheese using a wooden spoon. Add in the nutmeg, and taste the sauce, and season with salt and pepper.
  5. Place the meatballs on a platter, pour the cheese sauce over the top and garnish with fresh tarragon and chives. Important that the dish be served warm.

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