Chicken Cordon Bleu Meatballs

By Lindsay Howerton-Hastings
November 27, 2017
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Author Notes: Perfect bites of ham, Swiss, and chicken dipped in a sour cream mustard dip. Wonderful for parties and so much simpler than traditional Cordon Bleu!

More info and pictures can be found at
Lindsay Howerton-Hastings

Serves: 8-10


  • 2 pounds ground chicken
  • 6 ounces grated Swiss cheese
  • 6 ounces ham, diced, any kind you like
  • 1 egg
  • 2/3 cup breadcrumbs
  • 1 teaspoon EACH onion powder, garlic powder, salt

Mustard Sour Cream

  • 1/2 cup mustard
  • 3 tablespoons mustard, the grainiest/fanciest you have
  • 1/4 teaspoon salt
  1. For the meatballs, preheat the oven to 400F and prepare a baking sheet with a baking rack inside for cooking. Add the ham, egg, breadcrumbs, and spices to a food processor. Blend together to form a paste, the ham should be ground similar to the chicken.
  2. Add the ham mixture to a large bowl with the chicken and cheese. Mix with your hands to distribute the ham into the chicken, then form into 35-40 meatballs, about 1 1/2 inches in diameter. Place the meatballs on the baking rack inside the baking sheet. Bake the meatballs for 22-25 minutes at 400F.
  3. While the meatballs are baking, combine the ingredients for the mustard sauce in a bowl. Taste, and add more salt or mustard to your preference.
  4. Remove the meatballs from the oven and let cool for a minute or two, then serve with the sauce for dipping. Enjoy!
  5. Note: These can be made in advance, baked, then kept in the fridge for a few days. Bake again at 300F until the cheese is gooey, and serve with the dipping sauce.

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