Preheat your oven to 180C fan.
For the meatballs, place the brussel sprouts, chestnuts, stock, turkey, thyme leaves and hot sauce (if using) into a food processor and pulse until nely chopped and combined. In a bowl, mix the sausage meat and the contents of the food processor together with a wooden spoon. Season generously and mix again.
Take small amounts of the mixture and shape into balls. Place onto a lined baking tray sprayed lightly with oil, making sure they are spaced apart. Bake the meatballs for 12-15 minutes until cooked through and lightly browned.
To make the blue cheese dip, place all the ingredients into a food processor and whizz until you have a smooth, thick dipping sauce.
Serve the meatballs hot with the Castello Creamy Blue cheese dip.