Chicken Cordon Bleu Meatballs
Description
Although these fabulous meatballs make an amazing appetizer, they can also be served as the main dish with pasta or on a sub sandwich. They are made with either ground chicken or turkey and then are stuffed with Swiss cheese and ham and are cooked in a wo
Ingredients
Dijon Cream Sauce:
2 T. butter, unsalted
2 T. flour
1 c. milk
¼ t. ground white or black pepper
¼ c. heavy cream
1 t. Dijon mustard
½ chicken bouillon granule cube, crushed
½ t. Worcestershire sauce
¼ c. white wine
¼ c. grated Parmesan cheese, optional
Meatballs:
1 lb. ground chicken or turkey
½ t. ground black pepper
1 egg, slightly beaten
½ c. 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 c. regular breadcrumbs
¼ c. Panko breadcrumbs
¼ c. grated Parmesan cheese
½ t. ground black pepper
2 eggs, slightly beaten
1 T. water or milk
Directions
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Melt butter in a medium skillet over medium heat. Sprinkle flour over butter; whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper; whisk until sauce is smooth. Add in Dijon mustard, crushed bouillon cube and Worcestershire sauce; continue cooking over medium-low heat, stirring constantly until the sauce thickens. When sauce has thickened, remove from heat; stir in wine and Parmesan cheese, if using, stirring until cheese has melted.
Pour sauce into a heatproof container with a cover; stretch a paper towel over the container; place the cover over the paper towel so that the paper towel stays in place without touching the sauce. The paper towel is there to absorb excess moisture from steam. Set sauce aside until ready to serve. Clean the skillet to use for the meatballs.
Meatballs:
Heat canola oil in skillet until cooking thermometer reads 350 degrees. While shaping the meatballs, check the oil temperature often. If the oil is heating too quickly, turn the heat down slightly.
In a medium bowl, combine ground chicken, ground black pepper, 1 egg and breadcrumbs; mix gently until well incorporated. Using a 1½” scoop or tablespoon, form meatballs into 1½” balls; flatten each meatball slightly; place a ham slice and a cheese sliced (stacked) in the center of each meatball. Bring the sides of each meatball up and over the ham and cheese; pinch the meat back together. Slightly roll each meatball to reshape into balls.
Be sure to keep checking the oil temperature!
In a small bowl, combine regular breadcrumbs, panko breadcrumbs, pepper and grated Parmesan cheese. In a different small bowl, combine the beaten eggs and water; mix until combined.
Set the breadcrumb bowl and the egg/water bowl on the counter next to the skillet with the hot oil. Place a paper towel-lined plate nearby.
When the oil has reached the desired heat, dip a meatball in the egg mixture; roll it in the breadcrumb mixture. Carefully, place meatball in the hot oil; repeat until half the meatballs are in the oil. Cook, turning gently to cook all sides, until meatballs are cooked through, being careful not to burn them. When cooked through, transfer meatballs to the paper towel lined plate. Repeat process with the remaining meatballs.
When finished cooking the meatballs, very carefully pour the used oil into a heatproof container; set it aside until cool enough to discard.
Place prepared sauce in the skillet over low heat. When reheated, place meatballs over sauce. Serve.
Makes 19-20.
*To Make ahead: The sauce and meatballs can be prepared (separately) and kept refrigerated up to 2 days before serving. When ready to serve, place sauce in skillet; place meatballs in sauce; cook over low heat until heated through.