Name: Chicken Cordon Bleu Meatballs
Prep time: 20 min
Cook time: 25 min
Ingredients: 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; 3/4 cup panko crumbs; 2 Tablespoons butter (salted, melted); 2 Tablespoons butter (salted); 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

A classic dish… reinvented! These Chicken Cordon Bleu Meatballs are stuffed with ham & Swiss and coated in crispy panko breadcrumbs. Delicious all on their own or smothered in the perfect dijon cream sauce!

Chicken Cordon Bleu. It’s one of those recipes that always feels just a little bit fancy, don’t you think? Like Chicken Kiev or Pesto Stuffed Chicken, there’s just something about stuffing chicken breast that takes it to the next level.

It’s the type of dinner I’d make for birthdays or holidays or dinner parties… and I would love the fact that it’s both fancy AND delicious. But when it comes to weeknight dinners? I’m way more interested in EASY and delicious.

Which is exactly where these Chicken Cordon Bleu Meatballs come in. They have all the flavors of classic Chicken Cordon Bleu… in meatball form! Made with ground chicken, chopped ham, shredded Swiss, panko breadcrumbs, and a few other ingredients, these meatballs come together quickly. Without any of the fuss!

They have incredible flavor all on their own (honestly, you can’t go wrong with chicken + ham + Swiss cheese) but they’re even more delicious with a simple dijon cream sauce. Because fancy is good… but easy and delicious is even better.

what you’ll need for this recipe

Ground chicken – Ground chicken is the base ingredient in these meatballs. I used 1 pound of 92% lean ground chicken.

Panko crumbs – Panko crumbs are used in two different ways, both in the meatballs and as a crispy coating. I used a total of 1 cup of breadcrumbs. Substitute traditional breadcrumbs if you prefer.

Parmesan – Freshly grated Parmesan adds delicious nutty flavor. I added 1/4 cup to both the meatballs and the sauce.

Ham – Ham is one of the main ingredients in chicken cordon bleu and adds delicious flavor to these meatballs. I added 1/4 pound of chopped, shaved deli ham.

Swiss cheese – Swiss cheese is another main ingredient in chicken cordon bleu. I used 4 ounces of shredded Swiss cheese (about 1 cup.)

Egg – 1 egg acts as a binder for the meatballs, adding necessary moisture and helping them hold their shape.

Seasonings – I added simple seasonings like salt, pepper, and garlic powder. I also added some minced fresh parsley.

Butter – Melted butter is mixed with the panko crumbs for the coating. I used 2 Tablespoons.

Dijon cream sauce – Last but not least, I added a delicious creamy dijon sauce made with flour, butter, milk, Parmesan, dijon mustard, dry white wine, salt & pepper.

how to make chicken cordon bleu meatballs

Form the meatballs. In a large mixing bowl, combine the ingredients for the meatballs. Use your hands to make sure all the ingredients are incorporated, being sure not to overwork the mixture. Roll into uniform balls (I like to use a small cookie scoop for this part) and place on a rimmed baking sheet lined with parchment paper.

Coat the meatballs. In a separate smaller mixing bowl, combine 3/4 cup panko crumbs with 2 Tablespoons salted butter. Roll the meatballs into the coating, pressing gently to help the panko crumbs stick. Place the coated meatballs back on the rimmed baking sheet.

Bake the meatballs. Bake at 400° F for 25 minutes, or until a thermometer inserted in the center reads 165°F.

Make the sauce. While the meatballs are baking, make the sauce. In a large skillet, melt 2 Tablespoons butter. Whisk in 2 Tablespoons all purpose flour until combined, then slowly whisk in 2 cups milk until flour is completely incorporated and no lumps remain. Stir in grated Parmesan, dijon, white wine, salt & pepper.

Combine. Remove the sauce from the heat and add the meatballs to it. Serve as is or over noodles, rice, or mashed potatoes.

Recipe Variations

Use sliced ham and cheese (instead of chopped/grated) and wrap the meatball mixture around it
Substitute traditional breadcrumbs for panko crumbs
Add minced onion or additional seasonings to the meatballs
Omit the extra panko bread coating
Make them gluten free by substituting pork rind crumbs for panko
Use lemon juice in place of dry white wine in the sauce

why the panko coating?

I coated these meatballs in extra breadcrumbs because traditional Chicken Cordon Bleu has a crispy breadcrumb coating. Feel free to omit the coating for more traditional meatballs.

storing & reheating

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. For best results, store meatballs and sauce separately. Reheat the sauce in a small saucepan over medium-low heat, stirring regularly, until heated through. Reheat meatballs in any of the following ways:

In a skillet over medium heat for 10-12 minutes or until internal temperature reaches 165° F
In the oven at 350° for 12-15 minutes or until internal temperature reaches 165° F
In the air fryer at 350° for 5-7 minutes or until internal temperature reaches 165° F

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