Blue cheese-stuffed chicken meatballs with carrot purée

Ingredients for the meatballs:

• 1‎ lb ground chicken
• 1/4 lb blue cheese
• 1/4 cup beer
• Salt and pepper, to taste
• Splash of olive oil

Ingredients for the purée:

• 1/2 lb farm fresh carrots diced
• 2 diced shallots
• 2 nubs butter
• 1/2 cup beer
• Salt and pepper, to taste

Method:

In a medium bowl, mix ground chicken, ‎beer, salt and pepper to make your chicken meatballs.

Take 1 oz. of mixture and lay flat in hand, then place a nice size nub of blue cheese in the middle and roll into a small meatball. This should make about 18-20 balls.

In a large fry pan, heat olive oil and a nub of butter, then add meatballs and brown. Toss and turn gently for 4-5 minutes until golden on all sides.

Cheese will start to leak from the middle when balls are cooked through.

In a medium saucepan, heat butter and sweat diced carrots ‎and shallots. Deglaze with beer and simmer for 10 minutes. Let rest for 5 minute and blend until smooth.

Place a little dollop of purée on a wonton soup spoon and add a meatball, then garnish with your favorite BBQ sauce and chopped chives.

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf