Can I bake the meatballs without frying first?

Yes. You’ll lose some of the crispy crust, but they’ll still taste great. Bake on a rack at 400°F until they reach 165°F (timing may be closer to 18–22 minutes depending on size).

What can I use instead of Swiss cheese?

Provolone works nicely, and mozzarella gives a stretchier center. Swiss keeps that classic cordon bleu flavor, but you’ve got options.

Can I make Chicken Cordon Bleu Meatballs ahead of time?

Absolutely. You can form and coat them, then refrigerate for up to a day before cooking. You can also freeze them (uncooked) on a tray, then transfer to a freezer bag.

How do I store leftovers?

Store cooked meatballs and sauce separately if possible in airtight containers for 3–4 days in the fridge. Reheat gently on the stove or in the microwave. Add a splash of broth or half-and-half to loosen the sauce.

Can I use turkey instead of ground chicken?

Yes—ground turkey works well. The flavor will be slightly different, but still delicious with ham, Swiss, and Dijon cream sauce.

Chicken Cordon Bleu Meatballs: A Cozy, Irresistible 30-Minute Win

Description

Chicken Cordon Bleu Meatballs are juicy ground chicken meatballs stuffed with Swiss cheese and ham, coated in crispy breadcrumbs, and topped with a creamy Dijon sauce. This easy comfort-food dinner delivers all the classic cordon bleu flavors without the extra work.

Ingredients

Scale

For the Meatballs:

1 shallot, minced
1/2 cup half-and-half
2 tbsp fresh parsley, chopped
1 large egg
1/3 cup Italian breadcrumbs
1/2 cup finely diced ham
1 lb ground chicken
Salt and pepper, to taste
1/2 tsp garlic powder
1/4 tsp paprika
1/3 cup Italian breadcrumbs (for coating)
1/3 cup panko breadcrumbs (for coating)
1 oz Swiss cheese, cut into 12 cubes
2 tbsp vegetable oil

For the Dijon Cream Sauce:

2 tbsp butter
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup half-and-half
1 tsp Dijon mustard
Salt and pepper, to taste
1 tsp lemon juice

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Instructions

In a large mixing bowl, combine shallot, half-and-half, parsley, egg, and 1/3 cup Italian breadcrumbs. Stir until well mixed.
Add diced ham, ground chicken, salt, pepper, garlic powder, and paprika. Mix gently until just combined.
Form mixture into 12 equal meatballs. Press one cube of Swiss cheese into the center of each and seal tightly.
In a shallow dish, mix remaining Italian breadcrumbs and panko. Roll each meatball in the breadcrumb mixture until fully coated.
Place meatballs on a plate and freeze for 10 minutes to firm.
Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet.
Heat vegetable oil in a skillet over medium-high heat. Brown meatballs on all sides, about 5–10 minutes. Transfer to the wire rack.
Bake for 10 minutes or until internal temperature reaches 165°F (74°C).

For the Sauce:

Wipe skillet clean and melt butter over medium heat.
Whisk in flour and cook for 1 minute.
Gradually whisk in chicken broth and half-and-half until smooth.
Add Dijon mustard, salt, and pepper. Simmer for 5 minutes until thickened.
Stir in lemon juice.
Serve meatballs drizzled with warm Dijon cream sauce.

Notes

Seal the cheese completely to prevent leaking while baking.
Do not overmix the meat mixture or the meatballs may become dense.
Use a meat thermometer to confirm 165°F internal temperature.
Sauce can be thinned with extra broth if needed.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-seared and Baked
Cuisine: American

Nutrition

Serving Size: 3 meatballs
Calories: 465 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 155 mg