Description
Tender chicken meatballs with savory ham and Swiss cheese, baked until golden and finished in a creamy Dijon sauce. This cozy, comforting dish brings all the classic cordon bleu flavors into an easy meatball dinner.
Ingredients
Scale
- 1 pound ground chicken
- 3/4 cup diced ham
- 1 cup shredded Swiss cheese
- 1/2 cup gluten-free panko breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F and line a sheet pan or baking dish with parchment paper.
- In a large bowl, combine the ground chicken, diced ham, shredded Swiss cheese, gluten-free panko breadcrumbs, egg, 1 tablespoon Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into about 16 meatballs and place them on the prepared pan. Lightly drizzle or brush with olive oil.
- Bake for 18 to 20 minutes, until the meatballs are cooked through and lightly golden.
- While the meatballs bake, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30 seconds.
- Whisk in the chicken broth, heavy cream, and 2 tablespoons Dijon mustard until smooth.
- In a small bowl, stir together the cornstarch and water, then whisk the slurry into the sauce. Simmer for 2 to 3 minutes, until slightly thickened.
- Add the baked meatballs to the sauce, or spoon the sauce over the meatballs on a serving platter.
- Finish with chopped parsley and serve warm.
Notes
- Mix the meat gently so the texture stays tender.
- If the mixture feels too soft to roll, chill it for 10 minutes.
- Serve over mashed potatoes, rice, or gluten-free noodles for a full meal.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth or cream.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 465
- Sugar: 2g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 155mg
Keywords: chicken cordon bleu meatballs, dijon sauce meatballs, ground chicken dinner, swiss cheese meatballs, ham and cheese meatballs, baked chicken meatballs