Chicken Cordon Bleu Meatballs
Tags: Chicken Dinner French Ham
Yield: 4
- 4 tablespoons butter unsalted
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon ground white pepper or black pepper
- 1/2 cup heavy cream
- 2 teaspoons Worcestershire Sauce
- 1 chicken bouillon granule cube crushed (1 tsp granules or 3/4 tsp ham soup base)
- 1/2 cup white wine
- 1/2 cup grated Parmesan or Gruyere cheese (optional)
- 1 lb. ground chicken or turkey (or 2/3 lb ground chicken and 1/3 lb ground ham)
- ½ teaspoon ground black pepper
- 1 egg slightly beaten
- ½ cup regular breadcrumbs
- 5 slices ham ultra thin, cut into 4 pieces each (omit if using ground ham)
- 4 oz Swiss or Gruyere cheese, cubed
- ½ cup regular breadcrumbs
- ¼ cup panko bread crumbs
- ¼ cup grated Parmesan or Gruyere cheese
- ½ teaspoon ground black pepper
- 2 eggs slightly beaten
- tablespoon water or milk
- Preheat the oven to 425. Line a baking sheet with parchment paper or aluminum foil.
- In a medium bowl, combine ground meat, 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 a cube of cheese wrapped in a piece of ham (if using sliced ham) 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.
- In a breading tray or small bowl, combine regular breadcrumbs, panko breadcrumbs, pepper and grated cheese. In a different breading tray or small bowl, combine the beaten eggs and water and mix until combined.
- Dip each meatball in the egg mixture and then roll it in the breadcrumb mixture. Carefully, place the meatball on the baking sheet. Bake for 15 minutes. While meatballs are baking, prepare sauce.
- 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 bouillon 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 cheese (if using). Stir until cheese has melted.
- Once meatballs have finished baking, place meatballs over sauce and serve.
- Serve over orzo or other pasta.
