Description
These Chicken Cordon Bleu Meatballs are a delicious twist on the classic dish, combining ground chicken, ham, and Swiss cheese into flavorful meatballs baked to golden perfection. Served with an optional creamy cheese sauce, they make a perfect appetizer or main dish.
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken
- 1 cup ham, finely chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (optional)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard (optional)
For the Sauce (optional)
- 1 cup heavy cream
- 1/2 cup Swiss cheese, shredded
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Ingredients: In a large mixing bowl, combine ground chicken, chopped ham, shredded Swiss cheese, breadcrumbs, grated Parmesan cheese, parsley (if using), egg, minced garlic, onion powder, salt, pepper, and Dijon mustard (if using). Mix gently until just combined, avoiding overmixing for tender meatballs.
- Shape Meatballs: Form the mixture into 1 to 1.5-inch diameter meatballs using your hands. Place them evenly spaced (about 1 inch apart) on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes until they are cooked through and golden brown on the outside.
- Make Sauce (Optional): While the meatballs bake, prepare the sauce by heating heavy cream in a saucepan over medium heat. Add shredded Swiss cheese, Dijon mustard, salt, and pepper. Stir continuously until the cheese melts and the sauce becomes smooth. Adjust seasoning to taste.
- Serve: Serve the warm meatballs drizzled with the creamy cheese sauce if desired, or present them as appetizers with toothpicks for an elegant touch.
Notes
- You can omit the parsley and Dijon mustard if you prefer a simpler flavor.
- Ensure not to overmix the meatball mixture to keep the meatballs tender.
- The sauce is optional but adds a rich, creamy complement to the meatballs.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- For a crispier exterior, broil the meatballs for 1-2 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Chicken Cordon Bleu, meatballs, baked meatballs, appetizer, party food, Swiss cheese, ham, creamy sauce
