I swear stuffing cheese into ANYTHING immediately makes said thing exponentially better.
Which is precisely why I decided to stuff brie into these chicken apple and sage meatballs. It’s like a surprise after you bite into it. You think you’re just having a regular meatball but then all of a sudden, this cheesy liquid gold comes flowing out. I know that sounds kind of gross but I promise you the flavor combo in these meatballs were simply made for each other.
I’ve actually been having an extremely difficult time thinking of content for Fall. I don’t know what it is this year but I think I’m a little burned out and in a rut. I get a lot of inspiration from my travels and this year I haven’t traveled much because of using all my PTO on the new house and just the new house in general.
It also feels as if every single pumpkin recipe I think of…someone has already done. I know that there aren’t ‘original’ recipes anymore because there’s just so many recipes out there in general. I guess it’s fine and I’m thinking too much into it, but I do like being slightly different and playing with different flavors. It’s what I find joyous about cooking. The trial and errors.
Stuffed Cheesy Chicken Apple and Sage Meatballs
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 pound ground chicken
- 2/3 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon finely chopped sage
- 1 small apple, finely shredded (about 3/4 cup)
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ounces brie cheese, rind removed and room temperature
- Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil and set aside.
- In a large bowl, add all the ingredients EXCEPT the brie cheese.
- Gently mix ingredients together with your hands, careful to not overmix.
- Using a large scoop, scoop meat and form into balls. Gently press the middle of the meatball with your thumb to form an indention then take a piece of the softened brie cheese and put it in the center. Re-form the meatball to cover the brie. Repeat until all the meatballs have been formed.
- Bake for 12-15 minutes, or until meatballs have cooked through and are golden brown.
- Let sit for 10 minutes before cutting into and serving.