FOOD
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.
FOOD
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.
Ingredients
Chicken Cordon Bleu 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
Steps
Chicken Cordon Bleu Meatballs
- In a large cast-iron skillet using a candy thermometer, heat vegetable oil to 350 degrees.
- 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.
- 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.
- 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.
Sauce
- Melt the butter in a medium skillet over medium heat. Add flour and whisk until smooth and slightly golden brown, about 2 minutes.
- 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!