Saturday, December 4

Chicken Meatballs with Gorgonzola Cream

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Chicken Meatballs with Gorgonzola Cream Recipe

By Tammy Algood Published: January 1, 2016

  • Yield: 24 meatballs (6 Servings)



  1. Place the chicken, garlic, shallots, egg, peanuts, Parmesan and parsley in a mixing bowl. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. With your hands, combine the mixture until well blended. Using a scoop or tablespoon, form the mixture into balls and place on a waxed-paper-lined platter. Cover with aluminum foil and refrigerate at least 4 hours or overnight.
  2. Place the oil in a large skillet over medium-high heat. Add the meatballs and brown all over for a total of 10 minutes.
  3. Meanwhile, place the cream, Gorgonzola and tomatoes in a saucepan over medium heat. Gently warm until the cheese is melted, stirring occasionally. Stir in the remaining salt and pepper and basil, if using. Serve the meatballs with the sauce on the side for dipping, or place the meatballs in a serving bowl and ladle the sauce over the top.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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