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Chicken Cordon Bleu Meatballs

Name: Chicken Cordon Bleu Meatballs
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb. ground chicken; 1 1/4 c. panko bread crumbs; 1/4 c. grated Parmesan; 1 large egg; 1 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend; 2 oz. Swiss cheese, cut into sixteen 1/2" pieces; 4 thin slices deli black forest ham, quartered; 2 tbsp. extra-virgin olive oil; 1 tbsp. butter; 1 tbsp. all-purpose flour; 1 c. whole milk; 2 tsp. Dijon mustard; 3/4 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend; 2 tbsp. freshly chopped parsley, for serving

By Laura Rege

Jul 11, 2019

Chicken Cordon Bleu is CLASSIC fancy dinner party food. We took the basic elements and turned them into the more approachable (but still delicious) cheese stuffed chicken meatballs. Ground chicken has never tasted so good!

Made it? Let us know how it went in the comment section below!

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Yields: 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 35 mins

Ingredients

For the meatballs

1 lb.

ground chicken

1 1/4 c.

panko bread crumbs

1/4 c.

grated Parmesan

large egg

1 tsp.

McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend

2 oz.

Swiss cheese, cut into sixteen 1/2" pieces

thin slices deli black forest ham, quartered

2 tbsp.

extra-virgin olive oil

For the sauce

1 tbsp.

butter

1 tbsp.

all-purpose flour

1 c.

whole milk

2 tsp.

Dijon mustard

3/4 tsp.

McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend

2 tbsp.

freshly chopped parsley, for serving

Directions

Make the meatballs: In a medium bowl, combine chicken, panko, Parmesan, egg, and 1 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Scoop meatball mixture into 16 small balls, about 2 tablespoons each.
Using lightly dampened hands, flatten one ball into a thin patty. Wrap one piece of Swiss cheese in one piece of ham, then press into the center of a patty and seal patty tightly around cheese. Repeat with remaining balls, cheese, and ham.
In a medium high-sided skillet over medium-high heat, heat oil. Add meatballs and cook, turning frequently, until deeply golden all over and cooked through, about 8 minutes. Transfer meatballs to a plate. Wipe excess oil from skillet.
Make the sauce: Reduce heat to medium and add butter and flour. Cook, stirring to lightly toast the flour, 30 seconds. Whisk in milk, Dijon, and ¾ teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring to a simmer and return meatballs to skillet. Cook, stirring, until thickened, about 2 minutes.
Sprinkle with parsley before serving.