Blue Cheese & Bacon Stuffed Chicken Meatballs with Buffalo Sauce

Ingredients

Meatballs:

500g chicken mince

1½ tsp smoky spice mix

2 eggs, beaten

½ C fresh bread crumbs

3 rashes of cooked streaky bacon, plus extra to sprinkle

3 Tbsp chives or spring onions, chopped

Salt and pepper

50g blue cheese, plus extra to sprinkle

Extra flour for rolling

Oil and salted butter for frying

1 quantity of Westgold Buffalo Sauce

Method

Mix the chicken mince, smoky spice, eggs, breadcrumbs, bacon, chives, salt, and pepper in a bowl until well combined.

Take a tablespoon of the mixture, place a small knob of cheese in the centre, and close to hide the cheese in the middle.

Roll the meatballs in flour.

Heat a large non-stick frypan, add a little oil, and cook half the meatballs at a time. Add a knob of salted butter and brown on all sides until cooked through.

Remove from the pan and cook the other half of the meatballs.

Combine all the meatballs back into the pan, add ½ cup of buffalo sauce, and toss to coat.

Spoon out onto a serving platter and sprinkle over the extra bacon and blue cheese.

Serve with a bowl of extra buffalo sauce on the side.