Chicken Cordon Bleu Meatballs
Ingredients
- 1/4 cup minced shallot
- 1/4 cup half-and-half cream
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- 1 large egg, beaten
- 2/3 cup Italian breadcrumbs, divided
- 1/2 cup finely chopped deli ham (about 3 ounces)
- 1 pound ground chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2/3 cup panko breadcrumbs
- 2 ounces Swiss cheese, cut into 12 cubes
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half cream or milk
- 1 tablespoon whole grain Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons lemon juice
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Instructions
- Combine shallot, half and half, parsley, egg, and 1/3 cup Italian breadcrumbs in a mixing bowl and stir together.
- Add ham and chicken; season with salt, pepper, garlic powder, and paprika. Mix all ingredients together just until uniform.
- Add remaining Italian bread crumbs and panko to a shallow dish and stir to combine. Roll meat mixture into 12 balls and stuff a Swiss cheese cube into the center. Roll each ball in breadcrumbs until evenly coated; place on a plate or baking sheet. Freeze meatballs for 10 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and set a wire rack inside a rimmed baking sheet.
- Heat oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, 5 to 10 minutes. Transfer meatballs to the prepared wire rack.
- Bake meatballs in the preheated oven until an instant read thermometer, inserted near the center, reads 165 degrees F (74 degrees C), about 10 minutes.
- Meanwhile, make sauce. Wipe skillet clean and melt butter over medium heat. Whisk in flour and cook 1 minute. Whisk in broth and half-and-half. Stir in mustard, salt, and pepper and bring to a simmer. Reduce heat and simmer until sauce is rich and creamy, about 5 minutes. Remove from heat and stir in lemon juice.
- Serve meatballs with Dijon cream sauce.
Source
Original recipe: View Original
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