Chicken Meatballs With Bleu Cheese Dipping Sauce

If you have the time make the blue cheese dip the night before for a better flavor.

  • Meatballs
  • 2 Tablespoons Olive Oil
  • 1 Shallot (Chopped)
  • 1/3 Cup Celery (Finely Minced)
  • 1 Garlic Clove (Finely Minced)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/3 Cup Dry White Wine
  • 1 1/4 Pounds Ground Chicken
  • 1/4 Cup Panko Breadcrumbs
  • 1 Large Egg (Room Temperature)
  • 1/2 Cup Your Favorite Hot Sauce
  • 4 Tablespoons Unsalted Butter
  • Bleu Cheese Dipping Sauce
  • 8 Ounces Plain Greek Yogurt
  • 1/2 Cup Bleu Cheese (Crumbled)
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon White Wine Vinegar
  • 1/8 Teaspoon Garlic Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/8 Teaspoon Freshly Ground Pepper
  1. Bleu Cheese Dip: In small-size bowl combine Greek yogurt, crumbled bleu cheese, mayonnaise, lemon juice, white wine vinegar, garlic powder, kosher salt, and pepper. Mix well. Cover with plastic wrap and place in refrigerator until ready to use.
  2. Meatballs: Heat large-size skillet over a medium-high heat 2 minutes. Add olive oil and swirl to coat. Cook shallows, celery, and garlic 3 minutes. Add white wine and scrape any remaining bits from bottom of pan. Allow wine to completely reduce. Turn off heat and allow vegetables to cool slightly and place into large-size mixing bowl. Add ground chicken, eggs, and panko breadcrumbs to sautéed vegetables and combine well. Roll into 1-inch meatballs. Add a splash more olive oil to skillet and brown meatballs over a medium-high heat. Lower heat, cover and cook 8 minutes until juices are running clear.
  3. Remove meatballs to serving platter. Wipe out skillet and add butter and hot sauce. Heat until bubbly. Pour sauce over resting meatballs and serve hot with bleu cheese dipping sauce on the side.
  4. Serves 4
  5. Prep Time: 15 Minutes Cook Time: 18 Minutes Total Time: 33 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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