Chicken Cordon Bleu Meatballs

These mouthwatering Chicken Cordon Bleu Meatballs combine the classic flavors of chicken, ham, and Swiss cheese, all wrapped up in crispy-coated meatballs and served with a rich, creamy sauce. Perfect for any dinner, this easy-to-follow recipe will be your new go-to!

Ingredients

For the Meatballs:

• • • 1/4 cup minced shallot

    • 1/4 cup half-and-half cream

    • 1 tablespoon finely chopped fresh parsley (plus extra 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

Step-by-Step Instructions.

1. Prepare the Meatball Mixture

In a large bowl, combine the minced shallot, half-and-half cream, parsley, beaten egg, and 1/3 cup of Italian breadcrumbs. Stir well to mix all the ingredients evenly.

2. Add the Chicken and Ham

Next, add the finely chopped deli ham and ground chicken to the mixture. Season with kosher salt, black pepper, garlic powder, and paprika. Gently mix the ingredients just until they are combined—don’t overmix, or the meatballs will become tough.

3. Shape and Coat the Meatballs

In a shallow dish, combine the remaining Italian breadcrumbs and panko breadcrumbs. Roll the chicken mixture into 12 evenly sized balls, stuffing each with a Swiss cheese cube in the center. Then, roll the meatballs in the breadcrumb mixture to coat them completely.

4. Freeze the Meatballs Briefly

Place the coated meatballs on a plate or baking sheet and freeze for about 10 minutes. This step helps them hold their shape during cooking.

5. Preheat the Oven

While the meatballs chill, preheat your oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet to allow air circulation while baking.

6. Brown the Meatballs

In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook them for 5-10 minutes, turning to brown them on all sides. Transfer the browned meatballs to the prepared wire rack.

7. Bake Until Fully Cooked

Transfer the meatballs to the preheated oven and bake for about 10 minutes, or until a meat thermometer reads 165°F (75°C) when inserted into the center of the meatballs.

8. Make the Creamy Dijon Sauce

While the meatballs bake, clean your skillet and melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly add the chicken broth and half-and-half, whisking constantly. Stir in the Dijon mustard, kosher salt, and pepper. Simmer the sauce until it thickens, which should take about 5 minutes. Finish by stirring in the lemon juice.

Serving Suggestions

Serve the Chicken Cordon Bleu Meatballs with a generous drizzle of the creamy Dijon sauce. Garnish with additional chopped parsley for a pop of color. These meatballs pair wonderfully with mashed potatoes, rice, or a fresh green salad for a complete meal.

Nutrition Facts (Per Serving)

• Calories: 499
• Fat: 32g
• Carbohydrates: 24g
• Protein: 30g

Enjoy this flavorful twist on a classic dish, perfect for family dinners or special occasions!

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