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Chicken Cordon Bleu Meatballs

Chicken Cordon Bleu Meatballs with Dijon cream sauce served on a white plate garnished with fresh parsley
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Golden crispy Chicken Cordon Bleu Meatballs stuffed with melty Swiss cheese and savory ham, finished with a rich tangy Dijon cream sauce. Elegant enough for entertaining and easy enough for a weeknight dinner.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup finely diced ham
  • 1 shallot, minced
  • 1/2 cup half-and-half
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1/3 cup Italian breadcrumbs (mixed into meatball mixture)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1 oz Swiss cheese, cut into 12 equal small cubes
  • 1/3 cup Italian breadcrumbs (for coating)
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine the minced shallot, half-and-half, parsley, egg, and 1/3 cup Italian breadcrumbs. Stir well to combine.
  2. Add the ground chicken and diced ham to the bowl. Season with salt, pepper, garlic powder, and paprika. Mix gently until just combined – do not overmix.
  3. Divide the mixture into 12 equal portions. Press one Swiss cheese cube into the center of each portion, then roll the meat firmly around it so the cheese is completely enclosed with no gaps.
  4. In a shallow dish, mix together the Italian breadcrumbs and panko. Roll each meatball firmly in the coating until fully and evenly covered on all sides.
  5. Place coated meatballs on a plate and freeze for 10 minutes to firm up. Do not skip this step.
  6. Preheat oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet and set aside.
  7. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning gently to brown all sides evenly, about 5 to 8 minutes. Transfer to the prepared wire rack.
  8. Bake in the preheated oven for 10 to 12 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
  9. While meatballs bake, wipe the skillet clean and melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until pale golden and slightly nutty in aroma.
  10. Gradually pour in chicken broth and half-and-half, stirring continuously. Add Dijon mustard, salt, and pepper. Bring to a gentle simmer.
  11. Reduce heat and simmer for about 5 minutes, stirring often, until thick and creamy. Stir in lemon juice and adjust seasoning to taste.
  12. Serve meatballs immediately, drizzled generously with the warm Dijon cream sauce and garnished with fresh chopped parsley.

Notes

  • Do not skip the 10-minute freezing step – it is essential for keeping meatballs firm and intact during browning.
  • Make sure each Swiss cheese cube is fully enclosed in the meat mixture to prevent leaking during cooking.
  • Use a quality deli ham steak rather than pre-packaged thin deli slices for better texture and flavor.
  • For a thicker sauce, simmer a little longer. For a thinner sauce, add a splash of additional broth or half-and-half.
  • Do not overmix the meatball mixture – overmixing leads to dense, tough meatballs.

Nutrition

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