Chicken Cordon Bleu Meatballs with Dijon Sauce

Chicken Cordon Bleu Meatballs with Dijon Sauce

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  • Posted: March 12, 2018 01:30


    These are super easy to make and reheat really well too. This would work for a meal or even a nice appetizer for the upcoming Easter holiday. Makes about 24 meatballs INGREDIENTS: 1 lb Ground Chicken 1 cup, Pre-Cooked Ham Slice (minced) 1 Egg 1 tsp. Salt & Pepper 1 Tbsp. Garlic Powder 2 tsp. Dried Thyme 1/2 cup Almond Flour + 1/2 cup Almond Flour (reserved for rolling the meatballs in) 3 oz. Swiss Cheese (small cubes) 3/4 cup Heavy Cream 1/2 cup Parmesan Cheese 2-3 Tbsp. Dijon Mustard Salt to taste INSTRUCTIONS: 1. Preheat your oven to 350 degrees F. Cover a baking sheet with foil and a cooking rack (optional but helps evenly bake the meatballs). Spray with non-stick olive oil spray. 2. In a bowl combine the ground chicken, minced cooked ham slice, egg, seasonings, and almond flour. Mix well with your hands. 3. Dice the Swiss cheese into about 24 small cubes. They should be maybe a little smaller than a dime for reference. If they are too large it is harder to roll the meat around them. 4. Use a spoon to scoop out about a tablespoon of the meatball mixture and roll into a ball. Use your thumb to create an indent in the center and stuff with your Swiss cheese cube. Roll the meat over so the cheese is covered inside. Roll in a small amount of almond flour reserved to the side. Place on the baking rack and repeat till all meatballs are rolled out. I got about 24 meatballs. 5. Bake for 20-25 minutes and then broil on high for a few minutes if you want to get the outside a little crispier (optional). 6. While the meatballs are baking, in a small pot add the heavy cream and heat on medium low. Stir while heating to prevent scorching. 7. Add the parmesan slowly and whisk in into the cream until it dissolves. Then add the Dijon mustard. Feel free to add more or less of each. Wait to add the salt till you are done adding the parmesan so you can see how salty it is. Serve over the meatballs or in a small dish on the side for dipping! *Reheating: I reheated these meatballs at 350'F on a foil covered baking sheet till they were heated through (maybe 10-15 minutes out of the fridge). They will stick to the foil a bit so spray with non-stick spray. The sauce and meatballs do reheat very easily!