Meatballs Cordon Bleu Recipes

KETO CHICKEN CORDON BLEU MEATBALLS

Steps:

• Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
• Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

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.

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 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.