Chicken Cordon Bleu Meatballs Recipe

Ingredients

For the Meatballs:

• 1/4 cup minced shallot
• 1/4 cup half-and-half cream
• 1 tablespoon finely chopped fresh parsley, plus more for garnish
• 1 large egg, beaten
• 2/3 cup Italian breadcrumbs, divided
• 1/2 cup finely chopped deli ham (about 3 ounces)
• 1 pound ground chicken
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2/3 cup panko breadcrumbs
• 2 ounces Swiss cheese, cut into 12 cubes
• 1/4 cup olive oil

For the Sauce:

• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half cream or milk
• 1 tablespoon whole grain Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons lemon juice

Directions

Step 1: In a mixing bowl, combine minced shallot, half-and-half, parsley, beaten egg, and 1/3 cup of Italian breadcrumbs. Stir everything together until evenly mixed.

Step 2: Add finely chopped ham and ground chicken to the mixture. Season with kosher salt, black pepper, garlic powder, and paprika. Mix until the ingredients are uniformly combined.

Step 3: In a shallow dish, combine the remaining 1/3 cup of Italian breadcrumbs and the panko breadcrumbs. Stir them together.

Step 4: Roll the meat mixture into 12 equal-sized balls. Insert a cube of Swiss cheese into the center of each meatball. Roll each meatball in the breadcrumb mixture until fully coated. Place the coated meatballs on a plate or baking sheet. Freeze them for about 10 minutes.

Step 5: While the meatballs are chilling, preheat your oven to 400F (200C). Set a wire rack inside a rimmed baking sheet to prepare for baking.

Step 6: Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook, turning occasionally, until they are browned on all sides, about 5 to 10 minutes.

Step 7: Transfer the browned meatballs to the prepared wire rack in the baking sheet. Bake them in the preheated oven for about 10 minutes, or until an instant-read thermometer inserted into the center of a meatball reads 165F (74C).

Step 8: While the meatballs bake, prepare the sauce. Wipe the skillet clean and melt butter over medium heat. Whisk in the flour and cook for about 1 minute.

Step 9: Gradually whisk in the chicken broth and half-and-half, stirring constantly to prevent lumps. Add Dijon mustard, kosher salt, and black pepper. Bring the sauce to a simmer, then reduce the heat and continue simmering for about 5 minutes until it thickens and becomes creamy.

Step 10: Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

Step 11: Serve the meatballs hot with the Dijon cream sauce, garnishing with fresh parsley for added color and flavor.

Nutrition Facts (per serving)

• Calories: 499
• Fat: 32g (41% Daily Value)
• Saturated Fat: 12g (60% Daily Value)
• Cholesterol: 155mg (52% Daily Value)
• Sodium: 1134mg (49% Daily Value)
• Total Carbohydrate: 24g (9% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 4g
• Protein: 30g (59% Daily Value)
• Vitamin C: 2mg (3% Daily Value)
• Calcium: 206mg (16% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 774mg (16% Daily Value)