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
For the meatballs:
– Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
– 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. Bake for 8 minutes if you plan to grill them afterward, or 10 minutes for a complete cook.For the dip: In a food processor or using an immersion blender, blend all ingredients until smooth. If the dip seems too thick, add a spoonful or two of water to make it creamier.
To serve:
– 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.
– Serve the meatballs warm or at room temperature, accompanied by the roasted red pepper dip.Note: Roasted red peppers are sold in glass jars in the pickles section of the supermarket.