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Brie-Stuffed Buttermilk Chicken Meatballs

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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.