Name: Chicken Cordon Bleu Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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

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Chicken Cordon Bleu Meatballs are a fantastic twist on the classic dish, bringing together tender ground chicken, savory ham, and nutty Swiss cheese all packed into delightful meatballs. You can say goodbye to the elaborate process usually required for the traditional Chicken Cordon Bleu. With this recipe, you’ll enjoy all of those wonderful flavors with much less fuss. It’s like a cozy hug in every bite—crispy on the outside, and warm and cheesy on the inside.

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I first stumbled upon this recipe during a casual dinner with friends. Everyone was craving some comfort food, and I wanted to try something unique. As I pulled these flavorful meatballs from the oven, their enticing aroma filled the kitchen, and I knew I had found a winner. The joy of seeing my friends’ faces light up as they savored each bite was priceless. Chicken Cordon Bleu Meatballs are not only easy to prepare but also perfect for any gathering or weeknight meal. Trust me, you’re going to want to make these!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Cordon Bleu Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Cordon Bleu Meatballs

Why You’ll Love This Recipe

Family-Friendly: Everybody loves meatballs, and these offer a flavorful twist that’s fun for the whole family.
Flavor Packed: The combination of chicken, ham, and Swiss cheese creates a rich, satisfying taste that’s hard to resist.
Quick to Prepare: You can have these baking in just 20 minutes, making them an excellent option for busy evenings.
Versatile Serving: Serve them as a meal, snack, or appetizer, and watch them disappear!
Easy Cleanup: With just a mixing bowl and a baking sheet, you won’t be faced with a mountain of dishes afterward.

Ingredients You’ll Need

1 pound ground chicken: The main protein here, it’s moist and lean, providing the perfect base for your meatballs.
1/4 pound shaved ham, chopped: Adds a savory punch and keeps the meatballs juicy. You can use deli ham or cooked leftover ham.
4 ounces Swiss cheese, shredded: Melts beautifully and gives that classic Chicken Cordon Bleu flavor.
1/4 cup panko crumbs: Added for texture; panko creates a nice crunch on the outside. You can substitute with regular breadcrumbs if needed.
1/4 cup parmesan, grated: Boosts the umami and richness. Freshly grated is best, but pre-grated works too.
1 large egg: Acts as a binder to hold everything together.
1/2 teaspoon salt: Enhances overall flavor, balancing the richness of the cheese and ham.
1/2 teaspoon garlic powder: Adds aromatic depth; use fresh garlic if you prefer a stronger taste.
1/2 teaspoon onion powder: Complements the garlic and gives a subtle sweetness.
1/4 teaspoon pepper: A touch of spice to round out the flavors.
3/4 cup panko crumbs (for coating): Gives a crispy exterior. The second coating helps ensure the meatballs stay juicy inside.
2 tablespoons salted butter, melted: Helps the panko stick and adds flavor.
2 tablespoons salted butter (for sauce): Creates a rich butter base for the creamy sauce.
2 tablespoons all-purpose flour: Thickens the sauce to the perfect consistency.
2 cups milk: Forms the creamy base for your sauce; whole milk yields the best results.
1/4 cup parmesan, grated (for sauce): Adds complexity and tanginess to the creamy sauce.
3 tablespoons Dijon mustard: Brings sharpness and depth; feel free to adjust based on your preference.
1 tablespoon dry white wine or lemon juice: Adds acidity to cut through richness; use wine for a more complex flavor or lemon for brightness.
1/2 teaspoon salt (for sauce): Resets the flavor balance in the sauce mixture.
1/4 teaspoon pepper (for sauce): Just a hint for a well-rounded sauce finish.

How to Make Chicken Cordon Bleu Meatballs

Mix Meatball Ingredients: In a large mixing bowl, combine 1 pound ground chicken, chopped 1/4 pound of ham, 4 ounces shredded Swiss cheese, 1/4 cup panko crumbs, 1/4 cup grated parmesan, 1 large egg, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon pepper. Use your hands to mix gently, being careful not to overwork the meat.
Form Meatballs: Roll the mixture into 1 1/2-inch meatballs and place them on a rimmed baking sheet lined with parchment paper.
Prepare Coating: In a separate bowl, mix 3/4 cup panko crumbs with 2 tablespoons melted salted butter. Roll each meatball in the mixture, pressing gently so the crumbs adhere. Place the coated meatballs back on the baking sheet.
Bake Meatballs: Preheat the oven to 400°F and bake the meatballs for approximately 25 minutes, or until a thermometer inserted in the center reads 165°F.
Make the Sauce: While the meatballs are baking, melt 2 tablespoons of salted butter in a large skillet over medium heat. Whisk in 2 tablespoons of all-purpose flour until combined. Gradually whisk in 2 cups of milk, stirring continually until the flour is completely incorporated and no lumps remain.
Finish Sauce: Stir in 1/4 cup grated parmesan, 3 tablespoons Dijon mustard, 1 tablespoon dry white wine (or lemon juice), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Continue stirring until the sauce is smooth and creamy, then remove from heat.
Combine Meatballs and Sauce: Once the meatballs are done, carefully add them to the sauce, stirring gently to coat.
Serve: Garnish with fresh parsley, and enjoy immediately as is or serve over your choice of noodles, rice, or mashed potatoes.

Storing & Reheating

These Chicken Cordon Bleu Meatballs can be stored at room temperature for up to 2 hours after cooking. For longer storage, transfer them to an airtight container and refrigerate for up to 3 days. To freeze, place them in a freezer-safe bag or container for up to 3 months. When you’re ready to reheat, simply bake them in a preheated oven at 350°F for about 15-20 minutes or until heated through. The meatballs may lose a bit of texture, but refreshing them in a hot skillet for a few minutes can help revive their crispy exterior.

Chef’s Helpful Tips

Don’t Overmix: Mixing too much can lead to dense meatballs; keep it gentle when combining the ingredients.
Room Temperature Egg: Using a room-temperature egg can help mix the meatball mixture more evenly.
Taste Test: Before baking, you can cook a small patty of the meatball mixture to taste for seasoning and adjust as desired.
Make Ahead: You can prepare the meatball mixture a day in advance and store it in the fridge until you’re ready to bake.
Adjust the Cheese: If you’re not a fan of Swiss, feel free to swap it with gouda or mozzarella for a different flavor profile.

There’s something profoundly comforting about Chicken Cordon Bleu Meatballs. They’re not only deliciously satisfying but also incredibly versatile. You can enjoy them as a main course or appetizer, and they’re sure to impress your friends and family alike. Plus, you can play around with the flavors and adapt the recipe to suit your taste!

So what are you waiting for? Put on that apron, gather your ingredients, and bring this delightful recipe to your dinner table. You won’t regret it, and I promise you’ll be back for more!

Recipe FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great substitute for chicken in this recipe. Just keep in mind that the texture may vary slightly, and you might want to adjust seasonings to enhance the flavor.

How can I make this recipe gluten-free?

To make these meatballs gluten-free, simply substitute regular panko crumbs with gluten-free panko and use a gluten-free all-purpose flour. This way, you can enjoy all the flavors without any gluten.

Can I prepare the meatballs in advance?

Yes, you can mix the meatball ingredients and shape them ahead of time. Store them in the refrigerator for up to 24 hours covered in plastic wrap, or freeze them for up to 3 months. Just bake them straight from the fridge or freezer, extending the cooking time as needed.

What’s the best way to reheat these meatballs without drying them out?

To reheat, place the meatballs in a covered skillet with a splash of chicken broth or water to create steam. Heat over low until warmed throughout, which helps keep them moist and tender.

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