Preheat oven to 375°F. In a bowl, mix until smooth cream cheese, and ½ cup of blue cheese crumbles, stir in chopped meatballs.

Place the filling in the middle of the empanada disks, brush the inside with beaten egg, fold over and seal with a fork.

Brush the tops of the empanadas with the remaining egg and bake at 375°F for 10-12 minutes until golden brown.

In a medium sized saucepan, bring the cream to a boil and reduce by half.  

Remove from the heat and stir in the remaining blue cheese crumbles until melted into the sauce.  Add the green onions, stir to combine. 

Add empanadas to basket and serve with sauce for dipping the empanadas. Serve immediately.