Chicken Cordon Bleu Meatballs Recipe

Chicken Cordon Bleu, a dish of French origin, is beloved for its rich combination of tender chicken, melty Swiss cheese, and savory ham, all encased in a crispy breadcrumb coating. It’s a classic that combines the best of both comfort food and gourmet flavors. But what if we could take the beloved dish and transform it into a fun, bite-sized version? Enter: Chicken Cordon Bleu Meatballs.

These meatballs deliver the same flavors and textures as the classic Chicken Cordon Bleu but with a creative twist. By mixing ground chicken with ham and cheese, then rolling them into meatballs and baking or frying them, you get all the deliciousness of the original dish in a more convenient, easy-to-eat form. Whether you serve them as an appetizer, main dish, or part of a party spread, these chicken cordon bleu meatballs are guaranteed to be a hit.

In this extensive guide, we’ll walk you through everything you need to know to make perfect Chicken Cordon Bleu Meatballs. We’ll explore the essential ingredients, step-by-step instructions, tips for success, variations to suit your preferences, and ideas for serving and pairing. This recipe is designed to be easy to follow, even for novice cooks, while still delivering a gourmet result. So, let’s get started on creating this delectable dish!

Instructions

Step 1: Prepare the Meatball Mixture

1. Combine the Ground Chicken and Ham: In a large mixing bowl, add the 1 pound ground chicken and 4 ounces finely diced ham. Using your hands or a spatula, mix the chicken and ham together until well combined. The ham should be distributed evenly throughout the ground chicken, providing that signature Cordon Bleu flavor in each bite.

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2. Add the Cheese: Next, add the 1 cup shredded Swiss cheese into the mixture. You can use pre-shredded cheese or grate your own from a block of Swiss cheese. The freshly grated cheese will melt more smoothly and result in a creamier texture.

3. Add the Breadcrumbs and Egg: Sprinkle the 1/2 cup breadcrumbs over the meat mixture. The breadcrumbs will help to bind the ingredients together and give the meatballs a better texture. Add 1 large egg to help further bind everything together. Mix everything gently, being careful not to overwork the mixture, as that can make the meatballs tough.

4. Season the Mixture: Season the mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika (optional). Add 2 tablespoons chopped fresh parsley for a burst of fresh flavor and color. Finally, mix in 1 tablespoon Dijon mustard, which will provide a tangy undertone to complement the richness of the chicken and cheese.

5. Mix the Meatball Ingredients: Using your hands or a spoon, gently mix the ingredients together until well combined. Be careful not to overmix, as this can result in dense meatballs. The mixture should be slightly sticky but still manageable.

Step 2: Form the Meatballs

1. Shape the Meatballs: Once the mixture is ready, take a tablespoon or a small cookie scoop to form the meatballs. Aim for about 1 to 1 1/2-inch diameter balls. Wet your hands slightly with water or oil to help prevent the mixture from sticking to your hands.

2. Optional: Dredge in Flour and Panko: For an extra crispy coating, you can dredge the meatballs in a light layer of flour, followed by a dip in beaten egg, and then roll them in 1/2 cup panko breadcrumbs. This will give your meatballs a crunchy, golden exterior while maintaining their tender interior.

Step 3: Cook the Meatballs

1. Bake Method (Healthier Option):

   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
   • Arrange the meatballs in a single layer on the prepared baking sheet.
   • Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

   Baking is a healthier method since it reduces the need for excess oil, while still allowing the meatballs to cook evenly and retain moisture.

2. Pan-Fry Method (Crispier Option):

   • Heat a large skillet over medium heat and add about 2 tablespoons of olive oil or vegetable oil.
   • Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes per side or until golden brown and crispy on the outside, turning the meatballs gently with tongs or a spoon.
   • Once cooked through (internal temperature should be 165°F), transfer the meatballs to a paper towel-lined plate to drain excess oil.

   Frying gives the meatballs a delicious crispy crust, which contrasts beautifully with the soft, cheesy interior.

Step 4: Prepare the Sauce (Optional but Highly Recommended)

While the meatballs are cooking, you can prepare a creamy, tangy sauce to complement the flavors of the Chicken Cordon Bleu Meatballs.

1. Mix the Sauce Ingredients: In a small bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup mayonnaise, 1 tablespoon honey, 1 tablespoon white wine vinegar, and 1 teaspoon lemon juice. Taste and adjust the seasonings with a pinch of salt and pepper as desired.

2. Serve the Sauce: Serve the sauce on the side for dipping, or drizzle it over the cooked meatballs. The combination of tangy mustard, rich mayonnaise, and a hint of sweetness from the honey brings everything together perfectly.

Step 5: Serve and Enjoy!

Once the meatballs are cooked and the sauce is ready, it’s time to serve. Arrange the meatballs on a platter, drizzle with sauce, or serve the sauce on the side for dipping. You can garnish the meatballs with fresh parsley or a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Tips for Perfect Chicken Cordon Bleu Meatballs

1. Do Not Overmix the Meatball Mixture: When combining the ingredients for the meatballs, be sure to mix gently. Overmixing can make the meatballs tough, so aim for just enough mixing to combine the ingredients.

2. Use Panko Breadcrumbs for a Light, Crispy Texture: Panko breadcrumbs are perfect for this recipe because they create a light, crispy coating on the outside of the meatballs. They help maintain the meatball’s structure and keep it from becoming dense.

3. Do Not Skip the Dijon Mustard: The Dijon mustard adds a distinctive tanginess that balances the richness of the cheese and ham. It enhances the overall flavor profile, so be sure not to skip it.

4. Add a Little Extra Cheese Inside: If you want to take the dish to the next level, you can insert a small cube of Swiss or Gruyère cheese in the center of each meatball before shaping. As the meatballs cook, the cheese will melt and create a gooey, cheesy surprise in each bite.

5. Make Ahead: You can make the meatballs ahead of time and freeze them for later use. Form the meatballs, then freeze them on a baking sheet in a single layer. Once frozen, transfer them to a freezer bag. When you’re ready to cook, simply bake or fry the frozen meatballs, adding a few extra minutes to the cooking time.

Variations and Customizations

1. Use Different Meats: While the recipe calls for ground chicken, you can experiment with ground turkey, pork, or beef to suit your preferences. Keep in mind that different meats may alter the flavor and texture, so it’s a fun opportunity to try new things.

2. Add Veggies to the Mix: If you want to boost the nutritional content of the meatballs, you can finely chop or grate vegetables like zucchini, spinach, or mushrooms and add them to the mixture. The vegetables will add moisture and additional flavors without compromising the integrity of the meatball.

3. Change the Cheese: While Swiss cheese is classic, you can substitute with other cheeses like mozzarella for a meltier interior or Gruyère for a more pronounced, nutty flavor. Cheddar cheese also works if you prefer a sharper taste.

4. Spicy Chicken Cordon Bleu Meatballs: For a spicy kick, add some diced jalapeños or red chili flakes to the meatball mixture. You can also incorporate hot sauce into the dipping sauce to enhance the heat.

5. Cordon Bleu with Chicken and Bacon: Take your meatballs to the next level by adding crispy bacon into the mix. Bacon’s smokiness will complement the ham and elevate the flavor of the chicken and cheese filling.

Pairing and Serving Suggestions

1. Side Dishes: Chicken Cordon Bleu Meatballs pair wonderfully with a range of side dishes. For a lighter option, serve with a fresh green salad or roasted vegetables. You can also go for a classic pairing like mashed potatoes or roasted potatoes to complement the richness of the meatballs.

2. Wine Pairing: A crisp white wine, like a Chardonnay or Sauvignon Blanc, would pair perfectly with these meatballs. For a red wine option, a Pinot Noir or light Merlot would complement the flavors without overwhelming them.

3. Serve as Appetizers: These meatballs are perfect for appetizers at parties, gatherings, or family dinners. Serve them with toothpicks and a variety of dipping sauces, such as mustard, ranch, or barbecue sauce.

Conclusion

Chicken Cordon Bleu Meatballs bring the beloved flavors of a classic dish into a fun and convenient bite-sized form. Whether baked or fried, these meatballs are crispy on the outside, tender on the inside, and full of savory goodness from the ham, chicken, and melted cheese. The Dijon mustard sauce adds an extra layer of flavor, making these meatballs a truly irresistible treat. Perfect for weeknight dinners, parties, or any special occasion, this recipe is sure to be a crowd-pleaser.

Yield: About 20 Meatballs

Chicken Cordon Bleu Meatballs Recipe

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Chicken Cordon Bleu, a dish of French origin, is beloved for its rich combination of tender chicken, melty Swiss cheese, and savory ham, all encased in a crispy breadcrumb coating. It's a classic that combines the best of both comfort food and gourmet flavors. But what if we could take the beloved dish and transform it into a fun, bite-sized version? Enter: Chicken Cordon Bleu Meatballs.

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

• For the Meatballs:
• 1 lb ground chicken
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 egg
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme (optional)
• Salt and pepper, to taste
• 1/2 cup cooked ham, diced
• 1/2 cup Swiss cheese, diced (or Gruyère for a stronger flavor)
• For the Sauce:
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tbsp lemon juice (optional, for brightness)

Instructions

For the Meatballs:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Make the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, thyme, salt, and pepper. Mix until fully combined, but don’t overwork the mixture.
3. Stuff the Meatballs: Take a small amount of the chicken mixture (about 1 tablespoon) and flatten it into a small patty. Place a small piece of ham and Swiss cheese in the center, then carefully wrap the meat around the filling, rolling it into a ball. Repeat with the remaining mixture.
4. Bake the Meatballs: Place the meatballs on the prepared baking sheet. Bake for 20-25 minutes, or until the meatballs are golden brown and fully cooked through (internal temperature of 165°F).

For the Sauce:

1. Make the Sauce: While the meatballs are baking, whisk together the mayonnaise, Dijon mustard, honey (if using), and lemon juice in a small bowl. Adjust seasoning with salt and pepper to taste.

Serving:

• Once the meatballs are done, serve them with the sauce on the side for dipping. You can also drizzle the sauce over the meatballs for added flavor.

Notes

• Chicken Substitutes: If you don’t have ground chicken, ground turkey works as a great substitute.
• Cheese Options: You can use any cheese you like in the filling, but Swiss or Gruyère gives that classic Chicken Cordon Bleu flavor. You can even try mixing both cheeses for variety.
• Alternative Sauce: For a lighter option, you can serve these meatballs with a simple mustard sauce or a creamy cheese sauce.