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Spicy Honey Chicken Meatball Skewers with Creamy Fontina Fonduta

YIELD: Makes 4-6 servings

INGREDIENTS

For Meatballs:

2 lbs. - ground chicken

1 - egg

1 cup - breadcrumbs

1/2 cup - grated parmesan cheese

1 T - honey

2 T - olive oil

1 T - minced garlic

1 tsp. - crushed red pepper flakes

1 tsp. - dried oregano

1/4 cup - fresh Italian parsley, chopped

For Fonduta:

8 oz. - Fontina cheese, diced

1/2 cup - milk

1 T - butter, room temperature

2 - egg yolks

1 T - honey, + more to drizzle on top

DIRECTIONS

For Meatballs:

Preheat oven to 400°F. Line a sheet pan with parchment paper.

Place ground chicken, egg, breadcrumbs, grated parmesan cheese, honey, olive oil, minced garlic, crushed red pepper flakes, dried oregano and chopped fresh Italian parsley in a bowl. Mix until thoroughly combined.

Roll mixture into balls, about 1 ½ inch in diameter. Place the balls on parchment paper-lined sheet pan.

Bake for 15-20 minutes, until meatballs are lightly browned and cooked through.

For Fonduta:

Combine Fontina cheese, milk and butter in a medium-sized sauce pan.

Cook over medium-low heat, whisk until smooth. Still whisking, raise heat to medium-high and add egg yolks one at a time until creamy and well blended.

Pour into a bowl for dipping, drizzle with honey and serve immediately.

Recipe developed by Chef Tamara Westerhold for the National Honey Board.