These chicken Cordon Bleu meatballs are ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce. They are delicious served over zucchini noodles, mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham works better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.
Ingredients
- ground chicken: 1 pound
- blanched almond flour: 0.33333 cup
- salt: 0.5 tsp
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- egg, lightly: 1 piece (beaten)
- ounces ham steak, cubed into 20 even pieces: 6 piece
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- chicken broth: 0.75 cup
- Dijon mustard: 1 tsp
- heavy cream: 0.5 cup
- Swiss Cheese: 1 cup (shredded)
- pinch cracked black pepper: 1 piece (to taste)
- fresh parsley: 2 Tbsp (minced, optional)
Metric Conversion
Stages of cooking
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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; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
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Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
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Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; 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.
