Chicken Cordon Bleu Meatballs

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!

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Prep Time: 20

Cook Time: 25

Servings:

Calories: 446kcal

Author: Cathy Trochelman

Equipment

Ingredients

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

Meatball Coating

3/4 cup panko crumbs
2 Tablespoons butter salted, melted

Dijon Cream Sauce

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

Instructions

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 1 1/2 inch balls and place on a rimmed baking sheet lined with parchment paper.
In a separate smaller mixing bowl, combine 3/4 cup panko crumbs with 2 Tablespoons melted 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 at 400° F for 25 minutes, or until a thermometer inserted in the center reads 165°F.
While the meatballs are baking, melt 2 Tablespoons butter in a large skillet. 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. Continue stirring until sauce is smooth and creamy.
Remove from heat and add the baked meatballs to the sauce.
Garnish with fresh parsley; enjoy as is or serve over noodles, rice, or mashed potatoes.

Notes

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

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

Nutrition