STUFFED CHICKEN MEATBALLS WITH BLUEBERRY LEMON GINGER SAUCE
Prep Time: 20 minutes
Total Time: 40 minutes
Sweet, zesty, and savory chicken meatballs simmered in our Organic Blueberry Lemon Ginger Dip. Serve them for dinner with rice or as an appetizer at your next get-together.
- 1 lb. Ground chicken
- 1/2 cup Italian bread crumbs
- 1 Tbsp. Adams Reserve House Rub
- 1 tsp. Truffle salt
- 1 Egg
- 1 package Mozzarella balls, fresh, pearl size
- 1 jar Robert Rothschild Farm Organic Blueberry Lemon Ginger Dip
In a bowl mix the first 5 ingredients together then roll 1-inch portions into small meatballs. Take the mozzarella balls and push into the center of each meatball, closing the meatball around them. Bake in a preheated 400 degrees F oven until golden about 15 minutes or sauté meatballs in an oiled skillet about 10 - 15 minutes. Warm the Blueberry Lemon Ginger Dip in a sauce pan. Combine the meatballs with the sauce.