Chicken Cordon Bleu Meatballs

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

Welcome to my ultimate holiday appetizer, Chicken Cordon Bleu Meatballs! These Chicken Meatballs are stuffed with swiss and ham and then cooked in a white wine dijon sauce. They’re totally addicting and gone in minutes, guaranteed! The holidays are made for awesome food, and this appetizer is no exception. Christmas, New Years Eve, and then tailgating for the Super Bowl have totally met their match with these meatballs, buckle up!

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

The sauce for these Chicken Cordon Bleu Meatballs is something foodie dreams are made of. It’s so simple, but SO delicious. Pat and I actually ate these meatballs for an entire meal, and I didn’t regret it once. You can eat them as an appetizer, but they’d also be great over some rice or noodles for a full fledged meal .Or just be like us and eat them out of the skillet in a mad dash to see who can eat the most. He won…just barely. :)

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

These Chicken Cordon Bleu Meatballs are guaranteed to be the hit of any holiday party, get together, or any occasion to celebrate now until next Christmas. I know we will be making them and devouring them year round. Or I might just make the sauce and eat it with a spoon. You won’t judge me once you taste it! I plan on putting it on burgers, chicken, steak…you name it. These meatballs are just the beginning!

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

Enjoy!

Chicken Cordon Bleu Meatballs

Course: Appetizer
Cuisine: American
Keyword: chicken cordon bleu, meatballs
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 716 kcal
Author: Becky Hardin | The Cookie Rookie

CHICKEN CORDON BLEU MEATBALLS, the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham and cooked in a white wine dijon sauce. I could eat these for every meal!

Print

Ingredients

For the Dijon Cream Sauce:

  • 2 tablespoons butter unsalted
  • 2 tablespoons flour
  • 1- cup milk
  • ¼ teaspoon ground white pepper or black pepper
  • ¼ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ chicken bouillon granule cube crushed
  • ½ teaspoon Worcestershire Sauce
  • ¼ cup white wine
  • ¼ cup grated Parmesan Cheese optional

For the Meatballs:

  • 1 lb. ground chicken or turkey
  • ½ teaspoon ground black pepper
  • 1 egg slightly beaten
  • ½ cup regular breadcrumbs
  • 5 slices ham ultra thin, cut into 4 pieces each
  • 5 slices Swiss cheese ultra thin, cut into 4 pieces each
  • Canola oil enough to cover 1/3 up the side of the skillet
  • ½ cup regular breadcrumbs
  • ¼ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon ground black pepper
  • 2 eggs slightly beaten
  • 1- tablespoon water or milk

Instructions

  1. Melt the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add in the Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens. Once the sauce has thickened, remove from heat and stir in wine and Parmesan (if using). Stir until cheese has melted. Pour the sauce into a heat proof lidded container, stretch a paper towel over the container then place the lid over the paper towel so that the paper towel stays in place and doesn’t touch the sauce. (The paper towel will absorb excess moisture from steam.) Set sauce aside until ready to serve. Clean out the skillet to use for the meatballs.

For the Meatballs:

  1. Heat canola oil in the skillet until cooking thermometer reads 350F. While shaping the meatballs, be sure to check the oil temperature often. If the oil is heating too quickly, turn the heat down slightly.
  2. In a medium bowl, combine ground chicken, ½ teaspoon ground black pepper, 1 egg and ½ cup regular breadcrumbs. Mix gently until mixture is well incorporated. Using a 1½” scoop (or tablespoon), form meatballs into 1½” balls, flatten each meatball slightly and place slice of ham and a slice of cheese (stacked) in the middle of each ball. Bring the sides of each meatball up and over the ham and cheese, then “pinch” the meat back together. Slightly roll each meatball to reshape into meatballs.
  3. *Be sure to keep checking the oil temperature.
  4. In a small bowl, combine regular breadcrumbs, panko breadcrumbs, pepper and grated Parmesan. In a different small bowl, combine the beaten eggs and water and mix until combined.
  5. Set the bread crumb bowl and the egg/water bowl on the counter next to the skillet with the hot oil. Place a paper towel-lined plate nearby.
  6. Once the oil has reached the desired heat, dip a meatball in the egg mixture and then roll it in the breadcrumb mixture. Carefully, place the meatball in the hot oil and repeat until half the meatballs are in the oil. Cook, turning gently to cook all sides, until meatballs are cooked through. Be careful not to burn the meatballs. When cooked through, transfer meatballs to paper towel-lined plate. Repeat process with the other half of the meatballs.
  7. After cooking the meatballs, pour the used oil (very carefully) into a heatproof container and set it aside until cool enough to discard.
  8. Place prepared sauce in the skillet over low heat. Once sauce has reheated, place meatballs over sauce and serve.
  9. ENJOY!
  10. **Make ahead. The sauce and meatballs can be prepared (separately) and kept refrigerated up to two days before serving. When ready to serve, place sauce in skillet and place meatballs over the sauce. Cook over low until heated through.
Nutrition Facts
Chicken Cordon Bleu Meatballs
Amount Per Serving
Calories 716 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 22g 110%
Cholesterol 326mg 109%
Sodium 1019mg 42%
Potassium 893mg 26%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 5g
Protein 50g 100%
Vitamin A 21.4%
Calcium 55.1%
Iron 16.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

apartments for sale in bahrain
chicken is one of my favorite meat. so the chicken oriented food are my favorable. i will definitely try this at y home. thanks for share this steps with me
Deb
Can meatballs be baked instead? This sounds yummy except for frying in oil. Looking forward to your input. Thanks
    Colleen
    I was wondering the same thing
      Becky Hardin
      Sorry I missed the original question! I haven't made them that way, so I'm not sure on the exact timing/temp/etc, but you could definitely bake them. I would just find a great baked meatball recipe and follow those timing instructions. Should work like a charm :)
        Karyn
        I found a baked recipe that says 300 for 15 turn and then another 15. Going to try it tonight, but your sauce sounds so yummy.
          Karyn
          It worked! 350, 15 minutes, turn them over, 15 more minutes, voila! I also used sour cream for the cream because I had forgotten that ingredient.
99 Birthday
Omg. LOVE these!
Mary Shrader
Hi Becky, These looks SO delicious. My cooking social circle is anxious to try them. I'll let you know how they turn out. Thanks for sharing such a clever recipe! Love, Mary
Tammy
I need nutrient information.
Networthier
Sound wonderful.
Mary
Wow, it looks delicious! We occasionally make this meatballs and whole of my family members like this meatballs. Much more time I made this meatball with ground beef. This time I will make it with ground beef. Thanks for the awesome share.
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A great delicious post it is viber for PC, 2s
alechia
I made these tonight and they are super good. followed directions to a tee...next time I will double the sauce.
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