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Chicken Cordon Bleu Meatballs Recipe

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4.7 from 129 reviews

These Chicken Cordon Bleu Meatballs combine tender ground chicken, savory ham, and melted Swiss cheese, all coated in a crispy breadcrumb crust. Pan-seared to golden perfection and finished in the oven, they're served with a rich and creamy Dijon cream sauce that adds an elegant touch to this comforting dish.

Ingredients

Meatballs

  • 1 shallot, minced
  • 1/2 cup half-and-half
  • 2 tbsp fresh parsley, chopped
  • 1 large egg
  • 1/3 cup Italian breadcrumbs
  • 1/2 cup finely diced ham
  • 1 lb ground chicken
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/3 cup Italian breadcrumbs (for coating)
  • 1/3 cup panko breadcrumbs (for coating)
  • 1 oz Swiss cheese, cubed into 12 pieces
  • 2 tbsp vegetable oil (for frying)

Dijon Cream Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tsp lemon juice

Instructions

  1. Prepare the meatball mixture: In a mixing bowl, combine the minced shallot, half-and-half, chopped parsley, egg, and 1/3 cup Italian breadcrumbs. Stir well until fully incorporated.
  2. Add meat and seasonings: Add the diced ham and ground chicken to the bowl. Season with salt, pepper, garlic powder, and paprika. Gently mix until just combined to avoid overworking the meat.
  3. Form meatballs with cheese center: Roll the mixture into 12 equal balls. Press a cube of Swiss cheese into the center of each meatball, then reshape to fully enclose the cheese.
  4. Coat with breadcrumbs: In a shallow dish, combine the remaining Italian breadcrumbs and panko breadcrumbs. Roll each meatball in this breadcrumb mixture until evenly coated on all sides.
  5. Freeze to firm: Place the coated meatballs on a plate and freeze them for 10 minutes; this helps them hold their shape during cooking.
  6. Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C). Set a wire rack inside a rimmed baking sheet to allow air circulation while baking.
  7. Brown the meatballs: Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook, turning frequently, until browned on all sides, approximately 5-10 minutes. Transfer browned meatballs to the prepared wire rack.
  8. Bake to finish cooking: Place the baking sheet with meatballs in the oven and bake until the internal temperature reaches 165°F (74°C), about 10 minutes.
  9. Prepare Dijon cream sauce: Wipe the skillet clean, then melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
  10. Add liquids and seasonings: Gradually whisk in chicken broth and half-and-half, stirring continuously to prevent lumps. Stir in Dijon mustard, salt, and pepper. Bring the sauce to a gentle simmer.
  11. Simmer and finish sauce: Reduce heat and simmer for 5 minutes or until the sauce thickens and becomes creamy. Stir in lemon juice for a bright finish.
  12. Serve meatballs: Plate the baked meatballs and drizzle generously with the warm Dijon cream sauce. Serve immediately for best flavor and texture.

Notes

  • Freezing the meatballs before cooking helps maintain their shape and prevents cheese from leaking out during frying and baking.
  • Using a wire rack on a baking sheet ensures even heat circulation and prevents soggy bottoms.
  • You can substitute half-and-half with whole milk or cream depending on your preference for sauce richness.
  • For a lighter option, bake the meatballs without frying, but browning them adds extra flavor and texture.
  • Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption of poultry.

Find it online: https://ameliameals.com/chicken-cordon-bleu-meatballs-recipe/