Chicken Cordon Bleu Meatballs
These Chicken Cordon Bleu Meatballs combine chicken, ham, and Swiss cheese, served with a creamy Dijon sauce.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the Meatballs
- 1 shallot minced
- ½ cup half-and-half
- 2 tablespoon fresh parsley chopped
- 1 large egg
- ⅓ cup Italian breadcrumbs
- ½ cup ham finely diced
- 1 lb ground chicken
- to taste Salt and pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
For Coating
- ⅓ cup Italian breadcrumbs
- ⅓ cup panko breadcrumbs
- 1 oz Swiss cheese cubed into 12 pieces
- 2 tablespoon vegetable oil for frying
Dijon Cream Sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup half-and-half
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
- 1 teaspoon lemon juice
Instructions
- In a mixing bowl, combine ground chicken, minced shallot, half-and-half, parsley, egg, breadcrumbs, diced ham, garlic powder, paprika, salt, and pepper. Mix thoroughly.
- Form the mixture into meatballs, placing a piece of Swiss cheese in the center of each. Coat the meatballs with Italian and panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat. Fry the meatballs until golden brown and cooked through.
- For the sauce, melt butter in a saucepan. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and half-and-half, then add Dijon mustard, salt, pepper, and lemon juice. Simmer until thickened.
- Serve the meatballs hot with the Dijon cream sauce drizzled on top.
Notes
These meatballs can be baked instead of fried for a healthier option.