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.
When you stuff brie into meatballs...the result is cheesy goodness!
- 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.