Juicy chicken meatballs meet their match with an oozy brie center and a ranch-inspired buttermilk sauce that’s cool, creamy, and refreshing. These meatballs are an easy choice for meal prep, perfect for casual backyard dinners, or even a fun alternative to sliders at your next cookout. Light, satisfying, and endlessly snackable, they’re delicious on their own or in between a warm Hawaiian roll.
Brie-Stuffed Buttermilk Chicken Meatballs
Ingredients
BUTTERMILK DIPPING SAUCE
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon thinly sliced fresh chives
- 1/2 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt to taste
MEATBALLS
- 2 tablespoons buttermilk
- 1 egg
- 1/2 cup panko
- 1 pound ground chicken
- 1 tablespoon thinly sliced chives
- 1 tablespoon chopped dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 wheel Brie-style cheese cut into 1/2-inch cubes
- 2 tablespoons olive oil for frying
Instructions
BUTTERMILK DIPPING SAUCE
- Whisk together buttermilk, sour cream, dill, chives, lemon juice, garlic powder, and onion powder in a medium mixing bowl. Season with salt and refrigerate until ready to serve.
MEATBALLS
- Heat oven to 375°F.
- Whisk together buttermilk and the egg in a large mixing bowl. Stir in panko and soak for 2 minutes to form a paste. Add ground chicken, chives, dill, garlic powder, onion powder, and salt. Mix until just combined.
- Scoop 2 tablespoons of the mixture and flatten into a disc. Place a piece of brie in the center, then shape into a meatball, sealing the cheese inside. Repeat with remaining mixture and brie.
- Warm a large skillet over medium heat. Add a thin layer of oil and sear meatballs on all sides until golden brown. Transfer to oven and bake for 10 minutes, or until cooked through. Remove from oven and serve with buttermilk dipping sauce.
Brandon Blumenfeld
Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.
