Chicken Cordon Bleu Meatballs

Chicken Cordon Bleu Meatballs

These chicken Cordon Bleu meatballs have it all — chicken, ham, Swiss cheese, a crispy coating, and a creamy sauce, all in a fun, bite-sized meatball form.

Ingredients

• 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
• 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

1. Combine shallot, half-and-half, parsley, egg, and 1/3 cup Italian breadcrumbs in a mixing bowl, stirring until combined.
2. Add ham and chicken; season with salt, pepper, garlic powder, and paprika. Mix all ingredients together until uniform.
3. In a shallow dish, combine the remaining Italian breadcrumbs and panko. Roll meat mixture into 12 balls, stuffing each with a Swiss cheese cube in the center. Roll each ball in the breadcrumb mixture until evenly coated and place on a plate or baking sheet. Freeze meatballs for 10 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C) and set a wire rack inside a rimmed baking sheet.
5. Heat oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, 5 to 10 minutes. Transfer meatballs to the prepared wire rack.
6. Bake meatballs in the preheated oven until an instant-read thermometer, inserted into the center, reads 165 degrees F (74 degrees C), about 10 minutes.
7. Meanwhile, make the sauce. Wipe the skillet clean and melt butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in broth and half-and-half. Stir in mustard, salt, and pepper, and bring to a simmer. Reduce heat and simmer until the sauce is rich and creamy, about 5 minutes. Remove from heat and stir in lemon juice.
8. Serve meatballs with Dijon cream sauce.