For a richer sauce, substitute heavy cream for the half and half. To ensure even cooking, use a meat thermometer to check the internal temperature of the meatballs. The meatballs can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
Chicken Cordon Bleu Meatballs
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS12
Deconstructed and reimagined, these Chicken Cordon Bleu Meatballs offer all the classic flavors of the beloved dish in a delightful, bite-sized form. Imagine savory chicken, smoky ham, and nutty Swiss cheese enveloped in a crispy crust, all brought together by a luscious Dijon cream sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol155 mg
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Fiber2 g
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Protein30 g
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Saturated Fat12 g
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Sodium1134 mg
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Sugar4 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, combine the minced shallot, half and half, chopped parsley, and beaten egg. Stir in 1/3 cup of the Italian breadcrumbs until well combined. (Prep time: 5 minutes)
02
StepAdd the finely chopped deli ham and ground chicken to the mixture. Season with kosher salt, pepper, garlic powder, and paprika. Gently mix all ingredients together until just uniform, being careful not to overmix. (Prep time: 5 minutes)
03
StepIn a shallow dish, combine the remaining Italian breadcrumbs and panko breadcrumbs. Stir to combine. Take a portion of the meat mixture and roll it into a ball. Stuff a Swiss cheese cube into the center of the meatball. Roll the meatball in the breadcrumb mixture until evenly coated. Repeat with the remaining meat mixture and cheese. Place the breaded meatballs on a plate or baking sheet and freeze for 10 minutes to help them hold their shape during cooking. (Prep time: 20 minutes)
04
StepPreheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet. (Prep time: 5 minutes)
05
StepHeat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides. This should take about 5 to 10 minutes. Transfer the browned meatballs to the prepared wire rack on the baking sheet. (Cook time: 10 minutes)
06
StepBake the meatballs in the preheated oven until an instant-read thermometer inserted near the center reads 165 degrees F (74 degrees C), approximately 10 minutes. (Cook time: 10 minutes)
07
StepWhile the meatballs are baking, prepare the Dijon cream sauce. Wipe the skillet clean and melt butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth and half-and-half. Stir in the whole grain Dijon mustard, kosher salt, and pepper. Bring the sauce to a simmer, then reduce the heat and simmer until the sauce is rich and creamy, about 5 minutes. Remove from heat and stir in the lemon juice. (Cook time: 10 minutes)
08
StepServe the Chicken Cordon Bleu Meatballs hot, drizzled generously with the Dijon cream sauce. Garnish with fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Keeley Wilkinson
Jun 26, 2025Freezing the meatballs before cooking really helped them keep their shape.
Jordy Braun
Jun 19, 2025These were a huge hit at my party! Everyone loved the creamy sauce.
Eduardo Tillman
Jun 19, 2025Next time, I'm going to try adding a little bit of garlic to the meatball mixture.
Cristobal Vandervort
Jun 19, 2025My kids, who are picky eaters, devoured these! So easy and delicious.
Callie Mertz
May 27, 2025I added a pinch of nutmeg to the cream sauce and it was amazing!
Corrine Jaskolski
May 25, 2025I will definitely make this recipe again!
Caterina Weissnat
May 23, 2025I used milk instead of half-and-half in the sauce and it still turned out great.