For the meatballs

• 454 g (1 lb) Exceldor ground chicken
• 125 ml (1/2 cup) panko breadcrumbs
• 80 ml (1/3 cup) milk
• 1 egg
• 125 ml (1/2 cup) grated Bergeron Patte Blanche cheese
• 30 ml (2 tbsp) freshly chopped basil
• 30 ml (2 tbsp) chopped chives
• 30 ml (2 tbsp) mayonnaise
• 10 ml (2 tsp) Dijon mustard
• 5 ml (1 tsp) salt
• Black pepper

For the roasted red pepper dip

• 180 ml (3/4 cup) drained and sliced roasted red peppers (see note)
• 80 ml (1/3 cup) chopped roasted hazelnuts
• 15 ml (1 tbsp) oil from the roasted red peppers or extra-virgin olive oil
• 8 fresh basil leaves
• 1 garlic clove
• 2.5 ml (1/2 tsp) salt
• Black pepper

Note : Roasted red peppers are sold in glass jars in the pickles section of the supermarket.

For the meatballs:

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a bowl, thoroughly mix all ingredients. Form the mixture into balls using about 30 ml (2 tbsp) for each, and place on the prepared baking sheet.
3. Bake for 8 minutes if you plan to grill them afterward, or 10 minutes for a complete cook.

For the dip: 

1. In a food processor or using an immersion blender, blend all ingredients until smooth.
2. If the dip seems too thick, add a spoonful or two of water to make it creamier.

To serve:

1. If desired, preheat the barbecue to medium-high. Thread the meatballs on skewers (this makes handling them on the barbecue easier.) Oil the grate well, then grill the meatballs for 2 to 3 minutes, turning frequently, until well-marked.
2. Serve the meatballs warm or at room temperature, accompanied by the roasted red pepper dip.