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
Pre-heat the oven to 375 degrees. Prepare a baking sheet lined with parchment paper.
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.
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.
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.
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.