Gorgonzola & Walnut Stuffed Chicken Meatballs With Plummy Sauce

• Meatballs
• 1 pound Ground Chicken
• 3 Fresh Sage Leaves
• 1 teaspoon Fennel Seeds
• 1/2 teaspoon Red Pepper Flakes
• 1 Egg
• 1/2 cup Panko Breadcrumbs
• 1 Shallot
• 1 pinch Salt and Pepper
• 1/2 cup Gorgonzola, crumbles
• 1/4 c cups Walnuts, chopped
• 1/4 cup Whipped Cream Cheese
• Plum Sauce
• 1/2 cup Red Plum Jelly
• 1 tablespoon Balsamic Vinegar
• 1 cup Chicken Broth
• 1 tablespoon Chopped Shallot
• 1 tablespoon Honey
• 1 tablespoon Brown Sugar
• 1 pinch Salt and Pepper
• 1 Sage Leaf

1. NOTE: Start the sauce before putting the meatballs in the pre-heated, 375 degree oven.rnFinely chop the Sage leaves.rnRun a sharp knive through the fennel seeds to chop.rnFinely dice the Shallot, reserving 1 TBLS for the sauce.rnAdd first 9 ingredients to the ground chicken in a medium bowl.rnStir with your hand shaped like a claw until mixed.
2. In a separate bowl, cream together Gorgonzola, Cream Cheese and Walnuts, with a pinch of salt and pepper.
3. Roll about 1 tsp of the cheese/walnut mixture into 1/2 inch balls.rnShape about 1 TBLS of chicken mixture around the cheese, making meatballs about the size of a golf-ball.
4. Bake at 375 degree for 16 minutes, rotating after 8 minutes. Baste with plum sauce, and bake for another 8 minutes, for a total of 24 minutes.
5. in a saucepan, whisk together first 8 ingredients. rnBring to a low simmer over medium-low heat.rnAdd sage leaf.rnContinue to simmer and whisk occasionally, about 20 minutes, until reduced by about half and starting to thicken.
6. Keep warm on very low heat.rnBaste the meatballs with sauce after 16 minutes of cooking, and then again after they are removed from the oven.

meatballs, chicken, fennel seeds, red pepper, egg, breadcrumbs, shallot, salt, crumbles, walnuts, cream cheese, sauce, red, balsamic vinegar, chicken broth, shallot, honey, brown sugar, salt

Taken from food52.com/recipes/15542-gorgonzola-walnut-stuffed-chicken-meatballs-with-plummy-sauce (may not work)