If you have been looking for a way to take classic comfort food to the next level, the Chicken Cordon Bleu Meatballs with Creamy Parmesan Sauce Recipe is exactly what your kitchen needs. This dish transforms the elegant flavors of chicken cordon bleu into irresistible bite-sized meatballs smothered in a rich, velvety Parmesan sauce. Each component works in harmony — tender ground chicken wrapped with ham and Swiss cheese, coated with a perfect crunchy crust, and finished with a luxurious sauce that will have everyone asking for seconds. This recipe is guaranteed to become a favorite whether you’re cooking for family, friends, or just treating yourself.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a crucial role in bringing together the unique taste, texture, and color of this dish. From the creamy Parmesan sauce to the flavorful meatballs, every element is essential for that perfect balance.
- 2 tablespoons unsalted butter: Creates the base for the creamy sauce with a rich, silky texture.
- 2 tablespoons flour: Thickens the sauce to just the right consistency without lumps.
- 1 cup milk: Adds smoothness and balances creaminess in the sauce.
- ¼ teaspoon ground white pepper or black pepper: Provides subtle heat and rounds out flavors.
- ¼ cup heavy cream: Enhances richness for a truly indulgent sauce experience.
- 1 teaspoon Dijon mustard: Adds a tangy depth that complements the cheesy sauce.
- ½ chicken bouillon granule cube (crushed): Boosts savory notes in the sauce.
- ½ teaspoon Worcestershire sauce: Infuses umami that’s subtle but indispensable.
- ¼ cup white wine: Adds brightness and a touch of acidity to balance creaminess.
- ¼ cup grated Parmesan cheese (optional): Melts into the sauce for cheesy goodness.
- 1 lb. ground chicken or turkey: The tender base for our flavorful meatballs.
- ½ teaspoon ground black pepper: Adds a hit of spice in the meat mixture.
- 1 slightly beaten egg: Helps bind the meatball ingredients perfectly.
- ½ cup regular breadcrumbs: Keeps the meatballs tender but structured.
- 5 slices ultra-thin ham (cut into 4 pieces each): Wraps around the meat, adding smoky saltiness.
- 5 slices ultra-thin Swiss cheese (cut into 4 pieces each): Melts inside the meatballs for that classic cordon bleu surprise.
- Canola oil: Enough to cover one-third up the side of the skillet for frying to golden perfection.
- ½ cup regular breadcrumbs: Part of the crispy outer coating for the meatballs.
- ¼ cup Panko breadcrumbs: Adds extra crunch to the exterior.
- ¼ cup grated Parmesan cheese: Mixed in the breading for flavor and texture.
- ½ teaspoon ground black pepper: Seasoning for the breading.
- 2 slightly beaten eggs: Used to adhere the coating to the meatballs.
- 1 tablespoon water or milk: Lightens the egg wash for perfect breading adhesion.
How to Make Chicken Cordon Bleu Meatballs with Creamy Parmesan Sauce Recipe
Step 1: Prepare the Creamy Parmesan Sauce
Start by melting the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until the mixture is perfectly smooth and bubbly, about 1 to 2 minutes. Slowly whisk in the milk, heavy cream, and pepper, ensuring no lumps form. Let the sauce cook gently on medium-low heat, stirring constantly until it thickens to a luscious creamy texture. Now add the Dijon mustard, crushed chicken bouillon granule, and Worcestershire sauce, allowing those flavors to meld beautifully. Remove from heat but quickly stir in the white wine and Parmesan cheese, stirring until the cheese melts completely to create a sauce bursting with flavor. To keep the sauce from forming excess moisture, pour it into a heatproof container, cover with a paper towel, and place the lid securely on top. Set it aside while you prepare the meatballs for a perfect finish.
Step 2: Mix and Shape the Meatballs
In a large bowl, combine the ground chicken with black pepper, one beaten egg, and half a cup of breadcrumbs. Mix gently but thoroughly — you want the ingredients just combined for tender meatballs that hold together without being dense. Cut your ham and Swiss cheese slices into bite-sized squares that will fit inside each meatball. Now comes the fun part: take a small handful of the meat mixture and flatten it in your palm. Place a piece of ham and Swiss cheese in the center, then carefully wrap the meat around the fillings to seal in the cheesy, savory surprise. Repeat to make all the meatballs, ensuring each one is tightly sealed so the cheese doesn’t leak during cooking.
Step 3: Bread the Meatballs
Mix the remaining regular breadcrumbs, Panko breadcrumbs, Parmesan cheese, and black pepper in a shallow dish. In a separate bowl, whisk the two eggs with a tablespoon of water or milk to make a smooth egg wash. Roll each meatball first in the egg wash, then dredge thoroughly in the breadcrumb mixture. This double coating guarantees a crispy, golden crust that contrasts perfectly with the tender interior and creamy sauce.
Step 4: Cook the Meatballs
Heat enough canola oil in a skillet to cover one-third of the side on medium heat. Carefully add your breaded meatballs to the hot oil — do this in batches if necessary to avoid crowding. Fry until they are golden brown all around and cooked through, about 4 to 5 minutes per side depending on size. Once cooked, transfer the meatballs to a paper towel-lined plate to drain any excess oil. These meatballs should be juicy inside with a crisp crust, ready to be bathed in the delicious Parmesan sauce.
How to Serve Chicken Cordon Bleu Meatballs with Creamy Parmesan Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds not only a vibrant pop of color but also a fresh herbal note that cuts through the richness of the sauce. For extra indulgence, a little extra grated Parmesan on top is a lovely touch that enhances the inviting aroma and cheesy goodness of this dish.
Side Dishes
To complement these flavorful meatballs, serve them alongside buttery garlic mashed potatoes or a delicate herb-infused rice pilaf that soaks up every bit of that creamy Parmesan sauce. Steamed or roasted green vegetables like asparagus or green beans also pair wonderfully, adding brightness and crunch for a balanced meal.
Creative Ways to Present
For a fun twist, try serving these meatballs on small skewers as an elegant appetizer at your next gathering. Or plate them individually atop a bed of creamy polenta for a sophisticated family dinner. Either way, the Chicken Cordon Bleu Meatballs with Creamy Parmesan Sauce Recipe shine no matter how you choose to serve them.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the meatballs and sauce separately in airtight containers in the refrigerator. They will keep well for 3 to 4 days, making for easy next-day meals or tasty lunch options.
Freezing
These meatballs freeze beautifully. After cooking and cooling completely, place them in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container. You can also freeze the sauce in a separate container. Frozen meatballs and sauce will keep well for up to 3 months.
Reheating
To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally. Reheat the meatballs in the oven at 350°F (175°C) until warmed through, about 10 minutes. Avoid microwaving if possible to retain the perfect texture of the crust and the creaminess of the sauce.
FAQs
Can I use turkey instead of chicken for these meatballs?
Absolutely! Ground turkey works just as well and makes for a slightly leaner option without compromising flavor. Just be sure to not overmix the meat to keep the meatballs tender.
What if I don’t have white wine for the sauce?
No worries—simply substitute with a little extra chicken broth or a splash of white grape juice for a non-alcoholic alternative. The sauce will still be flavorful and creamy.
Can I bake these meatballs instead of frying?
Yes, baking is an option for a lighter version. Preheat your oven to 400°F (200°C) and place the breaded meatballs on a parchment-lined baking sheet. Spray lightly with oil and bake for about 20 minutes, turning halfway through for even browning.
How do I know when the meatballs are cooked through?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. Also, the cheese should be melted inside without any pink meat remaining.
Can the creamy Parmesan sauce be made dairy-free?
It’s possible with substitutions like dairy-free butter, a plant-based milk, and vegan cheese. Keep in mind the flavor profile will shift, but you can still create a delicious sauce that complements the meatballs.
Final Thoughts
There is something truly special about the Chicken Cordon Bleu Meatballs with Creamy Parmesan Sauce Recipe that makes every bite feel festive and comforting at the same time. Whether you’re craving a quick weeknight dinner or planning a meal to impress, this recipe delivers on flavor, texture, and satisfaction. Give it a try and watch it quickly climb to the top of your list of loved dishes!
Print
Chicken Cordon Bleu Meatballs with Creamy Parmesan Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: French-American
Description
Chicken Cordon Bleu Meatballs combine juicy ground chicken with ham and Swiss cheese, coated in a crispy breadcrumb mixture and served with a rich creamy Dijon sauce. This comforting dish is perfect for a flavorful weeknight dinner or a special occasion.
Ingredients
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup milk
- ¼ teaspoon ground white or black pepper
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ chicken bouillon granule cube, crushed
- ½ teaspoon Worcestershire Sauce
- ¼ cup white wine
- ¼ cup grated Parmesan cheese (optional)
Meatball Mixture
- 1 lb ground chicken or turkey
- ½ teaspoon ground black pepper
- 1 egg, slightly beaten
- ½ cup regular breadcrumbs
Stuffing
- 5 slices ham (ultra thin), cut into 4 pieces each
- 5 slices Swiss cheese (ultra thin), cut into 4 pieces each
Coating
- Canola oil (enough to cover 1/3 up the side of the skillet)
- ½ cup regular breadcrumbs
- ¼ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- 2 eggs, slightly beaten
- 1 tablespoon water or milk
Instructions
- Make the sauce: Melt the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until smooth, about 1-2 minutes. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Add the ground white or black pepper, then stir in the Dijon mustard, crushed bouillon cube, and Worcestershire sauce. Cook over medium-low heat, stirring constantly until the sauce thickens. Remove from heat and stir in the white wine and Parmesan cheese (if using) until melted and well combined. Pour the sauce into a heatproof lidded container, place a paper towel over the container before securing the lid to absorb excess moisture, and set aside until ready to serve. Clean the skillet for the next step.
- Prepare the meatball mixture: In a large bowl, combine the ground chicken or turkey, black pepper, slightly beaten egg, and ½ cup regular breadcrumbs. Mix gently until just combined to avoid tough meatballs.
- Assemble the meatballs: Form the meat mixture into small patties. Place a piece of ham and Swiss cheese in the center of half the patties, then cover with the remaining patties to create stuffed meatballs, sealing the edges well.
- Coat the meatballs: Prepare the breadcrumb coating by mixing ½ cup regular breadcrumbs, ¼ cup Panko bread crumbs, ¼ cup grated Parmesan cheese, and ½ teaspoon ground black pepper in a shallow dish. In another bowl, whisk the 2 eggs with 1 tablespoon water or milk. Dip each meatball first into the egg wash, then roll in the breadcrumb mixture to coat thoroughly.
- Cook the meatballs: Heat enough canola oil in the skillet to cover 1/3 the side of the pan over medium heat. Carefully place the coated meatballs into the hot oil and cook, turning occasionally, until golden brown and cooked through, about 20-25 minutes. Remove from the skillet and drain on paper towels.
- Serve: Plate the meatballs and spoon the prepared creamy Dijon sauce over or serve on the side for dipping. Enjoy while warm.
Notes
- Use ground chicken or ground turkey for a lean but juicy meatball.
- Make sure to seal the meatballs well to prevent the cheese and ham from leaking during cooking.
- The paper towel in the sauce container helps prevent condensation and keeps the sauce from becoming watery.
- The breadcrumb coating provides a crispy exterior when frying, so be careful not to overcrowd the skillet for even cooking.
- You can substitute white wine with chicken broth if preferred.
