Meatballs Cordon Bleu Food

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Preheat oven to 400°F | 205°C. Line a heavy baking sheet with foil and spray with cooking spray.
• In a medium bowl, combine ground chicken, bread crumbs, parmesan, parsley, egg, garlic, dried oregano, dried basil, and salt. Mix thoroughly, and then divide into 12 equal portions.
• Roll each 1/12 portion of the ground chicken mixture into a ball. Set aside. I usually put them in the fridge for about 15 minutes to make the mixture set a little better before trying to form it into balls.
• While the meatballs are chilling, make the centers.After making this recipe a number of times, I've found that it is easiest to make the ham and cheese centers in the following way:A. Divide the cheese into equal 12 portions.B. Form the cheese portions into little balls. Slightly wet your hands when you do this to encourage the grated cheese to stick together easier.C. Cut the deli ham into ribbons roughly 1-inch wide. Divide into 12 portions.D. Wrap the ham strips around the cheese balls.
• Place a ham-covered cheese ball on one side of a prepared meatball, and form the meat mixture around it so that the ham-n-cheese is now in the middle of the meatball.
• Transfer prepared meatballs to baking sheet and bake uncovered 18-22 minutes, or until no longer pink in center.
• Make the sauce while the meatballs are finishing in the oven.
• In a small bowl, combine wine, broth, milk, and mustard. Set aside.
• Melt one tablespoon butter in skillet over medium-low heat. Sprinkle in one tablespoon flour and whisk until it begins to smell slightly nutty, about a minute.
• Add liquid mixture all at once and whisk constantly. When mixture begins to thicken, remove from heat and stir in lemon juice, salt and parsley.
• When meatballs have finished in the oven, transfer to a skillet and toss with prepared sauce; or simply pour the sauce over the top.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Melt the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add in the Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens. Once the sauce has thickened, remove from heat and stir in wine and Parmesan (if using). Stir until cheese has melted. Pour the sauce into a heat proof lidded container, stretch a paper towel over the container then place the lid over the paper towel so that the paper towel stays in place and doesn't touch the sauce. (The paper towel will absorb excess moisture from steam.) Set sauce aside until ready to serve. Clean out the skillet to use for the meatballs.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Heat oven to 400ºF.
• Reserve 1-1/2 tsp. mustard for later use. Mix remaining mustard with chicken, cheese and ham just until blended. Shape into 24 meatballs, using about 1 Tbsp. meat mixture for each.
• Empty coating mix into shallow dish. Add meatballs, 1 at a time; turn to evenly coat meatball. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (165ºF). Meanwhile, mix mayo and reserved mustard until blended.
• Serve meatballs with mayo mixture.

KETO CHICKEN CORDON BLEU MEATBALLS

Steps:

• 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 and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
• Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and 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.