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 http://funnyloveblog.com/2017/11/27/chicken-cordon-bleu-meatballs/ —Lindsay Howerton-Hastings
Ingredients
- Meatballs
-
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
Directions
-
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.
-
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.
-
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.
-
Remove the meatballs from the oven and let cool for a minute or two, then serve with the sauce for dipping.
Enjoy!
-
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.
See what other Food52ers are saying.