Chicken Cordon Bleu always looks and feels fancy but it's not! And honestly the hardest part ad stuffing all those delicious ingredients in the chicken and getting it to all stay together. Well this recipe omits that step entirely by using ground chicken for meatballs instead!!
The cream cheese center adds enough creaminess so not even need a sauce but if you're biting for one I recommend a creamy mustard sauce like this one.
Stuffed Chicken Cordon Bleu Meatballs
4 servings | Cook time: 20 min | Prep time: 10 min
Notes: a fun bite sized version of the French classic with a creamy surprise center!
Ingredients:
1 lb ground chicken
2 oz deli ham, diced
2 oz Swiss cheese, diced
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 cup breadcrumbs
1/4 cup parmesan, divided
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1 tbsp fresh oregano, chopped
2 tbsp egg whites
2-4 tbsp cream cheese
Directions:
Preheat the oven to 400F and line a baking sheet with foil and spray with nonstick olive oil spray.
Mix breadcrumbs and 2 tbsp parmesan together in a bowl.
Scoop the cream cheese into another small bowl. I just left it on the spoon I scooped it with for ease.
Combine all remaining ingredients (not mixed breadcrumbs and parm and cream cheese) together in a large bowl until well combined.
Use your hands to form a small (~1.5 oz) patty with the mix. Place about 1/2-1 tsp of cream cheese in the center of the patty and fold the patty around the cream cheese forming a meatball with the cream cheese stuffed inside.
Roll the meatball in the breadcrumb mixture and arrange on the baking sheet.
Repeat steps 5 and 6 for the remaining 15 meatballs.
Bake the meatballs for 20 minutes or until an internal temperature of 165F.
I have enjoyed these as is or dipped in a creamy mustard sauce like this one here.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
