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
Scale
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.
