Gorgonzola & Walnut Stuffed Chicken Meatballs with Plummy sauce

By • January 4, 2012 1 Comments

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Author Notes: I love a good chicken meatball. These are flavored with sage and fennel seed, and stuffed with creamy gorgonzola and walnuts, basted with a sweet/savory/sticky plum sauce. Really good.HeartBellyAndSoul


Makes about 20 meatballs


  • 1 pound Ground Chicken
  • 3 Fresh Sage Leaves
  • 1 teaspoon Fennel Seeds
  • 1/2 teaspoon Red Pepper Flakes
  • 1 Egg
  • 1/2 cup Panko Breadcrumbs
  • 1 Shallot
  • 1 pinch Salt and Pepper
  • 1/2 cup Gorgonzola, crumbles
  • 1/4 c cups Walnuts, chopped
  • 1/4 cup Whipped Cream Cheese
  1. NOTE: Start the sauce before putting the meatballs in the pre-heated, 375 degree oven. Finely chop the Sage leaves. Run a sharp knive through the fennel seeds to chop. Finely dice the Shallot, reserving 1 TBLS for the sauce. Add first 9 ingredients to the ground chicken in a medium bowl. Stir with your hand shaped like a claw until mixed.
  2. In a separate bowl, cream together Gorgonzola, Cream Cheese and Walnuts, with a pinch of salt and pepper.
  3. Roll about 1 tsp of the cheese/walnut mixture into 1/2 inch balls. Shape about 1 TBLS of chicken mixture around the cheese, making meatballs about the size of a golf-ball.
  4. Bake at 375 degree for 16 minutes, rotating after 8 minutes. Baste with plum sauce, and bake for another 8 minutes, for a total of 24 minutes.

Plum Sauce

  • 1/2 cup Red Plum Jelly
  • 1 tablespoon Balsamic Vinegar
  • 1 cup Chicken Broth
  • 1 tablespoon Chopped Shallot
  • 1 tablespoon Honey
  • 1 tablespoon Brown Sugar
  • 1 pinch Salt and Pepper
  • 1 Sage Leaf
  1. in a saucepan, whisk together first 8 ingredients. Bring to a low simmer over medium-low heat. Add sage leaf. Continue to simmer and whisk occasionally, about 20 minutes, until reduced by about half and starting to thicken.
  2. Keep warm on very low heat. Baste the meatballs with sauce after 16 minutes of cooking, and then again after they are removed from the oven.

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