Description
These Chicken Cordon Bleu Meatballs take everything you love about the classic dish and wrap it into a single, delicious bite. Each meatball has a crisp, golden exterior that gives way to a savory blend of ground chicken and diced ham, with a melty Swiss cheese center. The accompanying Dijon cream sauce is rich and tangy, adding the perfect finishing touch.
This dish is an ideal choice for weeknight dinners or even casual gatherings, offering the elegance of chicken cordon bleu without the fuss. Easy to make, crowd-pleasing, and utterly comforting, these meatballs are sure to become a favorite in your home.
Ingredients
Units
Scale
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- 1 shallot, minced
- 1/2 cup half-and-half
- 2 tbsp fresh parsley, chopped
- 1 large egg
- 1/3 cup Italian breadcrumbs
- 1/2 cup finely diced ham
- 1 lb ground chicken
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/3 cup Italian breadcrumbs (for coating)
- 1/3 cup panko breadcrumbs (for coating)
- 1 oz Swiss cheese, cubed into 12 pieces
- 2 tbsp vegetable oil (for frying)
Dijon Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup half-and-half
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 tsp lemon juice
Instructions
- In a mixing bowl, combine the shallot, half-and-half, parsley, egg, and 1/3 cup of Italian breadcrumbs, stirring well.
- Add the ham and chicken to the bowl and season with salt, pepper, garlic powder, and paprika. Mix until just combined.
- Roll the mixture into 12 balls, pressing a cube of Swiss cheese into the center of each.
- In a shallow dish, mix the remaining Italian breadcrumbs with panko. Roll each meatball in the breadcrumb mixture until evenly coated.
- Place meatballs on a plate and freeze for 10 minutes to firm.
- Preheat oven to 400°F (200°C) and set a wire rack inside a rimmed baking sheet.
- Heat oil in a large skillet over medium-high heat. Add meatballs, cooking until browned on all sides, about 5-10 minutes. Transfer to the prepared wire rack.
- Bake in the preheated oven until the internal temperature reaches 165°F (74°C), approximately 10 minutes.
- For the sauce, wipe the skillet clean and melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually add the broth and half-and-half, stirring continuously. Add mustard, salt, and pepper, and bring to a simmer.
- Reduce the heat and simmer for 5 minutes until thick and creamy. Stir in lemon juice.
- Serve the meatballs drizzled with the warm Dijon cream sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 310 kcal