Chicken Cordon Bleu Meatballs

Give this classic weeknight standby new life by making chicken meatballs filled with ham and cheese and topped with a dijon cream sauce.


  • Meatballs:
  • 1 pound ground chicken
  • Salt and pepper, to taste
  • 2 eggs, divided
  • 1 cup breadcrumbs, divided
  • 6 slices ham, halved
  • 1 (8-ounce) block Swiss cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon ground thyme
  • 1/2 cup vegetable oil
  • Chopped fresh parsley, for garnish
  • Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
  • 2 teaspoons Dijon mustard
  • 1/2 cup dry white wine


  1. In a large cast-iron skillet using a candy thermometer, heat vegetable oil to 350 degrees.
  2. In a medium bowl, combine ground chicken, salt and pepper, 1 egg and 1/2 cup of the breadcrumbs. Mix with your hands until well combined. Using a tablespoon measure, form mixture into balls, flatten each meatball slightly and place a slice of ham wrapped around a cube of cheese in the middle of each. Bring the sides of each meatball up and over the ham and cheese and seal the meat back together. Slightly roll each meatball to smooth.
  3. In a small bowl, combine the remaining breadcrumbs, grated Parmesan and dried thyme. Season with salt and pepper to taste. In another bowl, lightly beat the remaining egg.
  4. When ready to fry, roll each meatball in the egg and then the breadcrumb mixture. Carefully place into the hot oil. Cook, turning gently to brown all sides, until meatballs are cooked through, about 8 minutes. Transfer meatballs to a paper towel-lined plate and set aside while you make your sauce.
  5. Melt the butter in a medium skillet over medium heat. Add flour and whisk until smooth and slightly golden brown, about 2 minutes.
  6. Continue whisking while slowly pouring in the milk, heavy cream, salt and pepper. Add in the Dijon mustard and continue cooking over medium-low heat until the sauce thickens and can coat the back of a spoon. Once the sauce has thickened, stir in the white wine and cook for an additional 2 minutes. Add meatballs back to the skillet and cook until warmed through, another 5 minutes or so. Garnish with a sprinkle of fresh parsley and enjoy!