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

Steps

1. 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.
2. 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.
3. Meatballs: