Description
These Chicken Cordon Bleu Meatballs are a delightful twist on the classic dish, combining tender ground chicken with savory ham and Swiss cheese, coated in crispy panko breadcrumbs, and baked to perfection. Served with a creamy Parmesan-Dijon sauce, they make an elegant yet easy meal perfect for weeknights or entertaining.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/4 pound shaved ham, chopped
- 4 ounces Swiss cheese, shredded
- 1/4 cup panko crumbs
- 1/4 cup Parmesan, grated
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
Coating
- 3/4 cup panko crumbs
- 2 Tablespoons salted butter, melted
Sauce
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 2 cups milk
- 1/4 cup Parmesan, grated
- 3 Tablespoons Dijon mustard
- 1 Tablespoon dry white wine or lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, mix ground chicken, chopped ham, shredded Swiss cheese, 1/4 cup panko crumbs, grated Parmesan, egg, salt, garlic powder, onion powder, and pepper. Use your hands carefully to incorporate all ingredients evenly, taking care not to overwork the mixture to keep the meatballs tender.
- Form Meatballs: Roll the mixture into 1 1/2 inch balls and place them on a rimmed baking sheet lined with parchment paper for easy cleanup.
- Prepare Coating: In a smaller bowl, combine 3/4 cup panko crumbs with 2 tablespoons melted salted butter. Roll each meatball gently in this buttery panko mixture, pressing slightly to ensure the crumbs stick well. Place the coated meatballs back onto the baking sheet.
- Bake Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 25 minutes or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer, ensuring they are fully cooked.
- Make Sauce: While the meatballs bake, melt 2 tablespoons of salted butter in a large skillet over medium heat. Whisk in the flour to form a smooth paste, then gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens and is smooth.
- Finish Sauce: Stir in the grated Parmesan cheese, Dijon mustard, white wine (or lemon juice), salt, and pepper. Continue cooking and stirring until the sauce is creamy and well combined. Remove from heat.
- Combine and Serve: Gently add the baked meatballs to the sauce, coating them evenly. Garnish with fresh parsley if desired. Enjoy the meatballs as is or serve over noodles, rice, or mashed potatoes for a complete meal.
Notes
- Do not overwork the meatball mixture to prevent tough meatballs.
- Use a meat thermometer to ensure the meatballs are safely cooked to 165°F.
- For a dairy-free option, substitute butter and milk with appropriate alternatives.
- Leftover sauce can be refrigerated and reheated gently before serving.
- These meatballs can be frozen uncooked for up to 1 month; bake directly from frozen adding a few extra minutes to cook time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken Cordon Bleu, Meatballs, Baked Meatballs, Swiss Cheese, Ham, Dijon Sauce
