Bleu Balls Recipes

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

BLUE CHEESE AND BEEF MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
• Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
• Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHICKEN CORDON BLEU BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, ham, and egg in a large bowl until well blended. Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls.
• Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate.
• Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C). Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish.
• Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

BLEU CHEESE BALL

Steps:

• Cream softened cream cheese.
• Add cheddar and crumbled bleu.
• Mix well and shape into 1 large or 2 small balls.
• Roll in toasted sesame seeds.
• Wrap in plastic wrap and refrigerate until ready to use.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Preheat oven to 400°F | 205°C. Line a heavy baking sheet with foil and spray with cooking spray.
• In a medium bowl, combine ground chicken, bread crumbs, parmesan, parsley, egg, garlic, dried oregano, dried basil, and salt. Mix thoroughly, and then divide into 12 equal portions.
• Roll each 1/12 portion of the ground chicken mixture into a ball. Set aside. I usually put them in the fridge for about 15 minutes to make the mixture set a little better before trying to form it into balls.
• While the meatballs are chilling, make the centers.After making this recipe a number of times, I've found that it is easiest to make the ham and cheese centers in the following way:A. Divide the cheese into equal 12 portions.B. Form the cheese portions into little balls. Slightly wet your hands when you do this to encourage the grated cheese to stick together easier.C. Cut the deli ham into ribbons roughly 1-inch wide. Divide into 12 portions.D. Wrap the ham strips around the cheese balls.
• Place a ham-covered cheese ball on one side of a prepared meatball, and form the meat mixture around it so that the ham-n-cheese is now in the middle of the meatball.
• Transfer prepared meatballs to baking sheet and bake uncovered 18-22 minutes, or until no longer pink in center.
• Make the sauce while the meatballs are finishing in the oven.
• In a small bowl, combine wine, broth, milk, and mustard. Set aside.
• Melt one tablespoon butter in skillet over medium-low heat. Sprinkle in one tablespoon flour and whisk until it begins to smell slightly nutty, about a minute.
• Add liquid mixture all at once and whisk constantly. When mixture begins to thicken, remove from heat and stir in lemon juice, salt and parsley.
• When meatballs have finished in the oven, transfer to a skillet and toss with prepared sauce; or simply pour the sauce over the top.

CHICKEN CORDON BLEU BITES

Steps:

• Preheat oven to 350 degrees.
• Combine the chicken, ham, and egg in a large bowl until well blended.
• Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls.
• Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate.
• Heat 1 1/2 inches of oil in a deep skillet to 350 degrees. Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish.
• Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Heat oven to 400ºF.
• Reserve 1-1/2 tsp. mustard for later use. Mix remaining mustard with chicken, cheese and ham just until blended. Shape into 24 meatballs, using about 1 Tbsp. meat mixture for each.
• Empty coating mix into shallow dish. Add meatballs, 1 at a time; turn to evenly coat meatball. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (165ºF). Meanwhile, mix mayo and reserved mustard until blended.
• Serve meatballs with mayo mixture.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• 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.

CHICKEN CORDON BLEU IN THE AIR FRYER

Steps:

• Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.
• Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.
• Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.
• Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.
• Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.
• Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).