Chicken Cordon Bleu Meatballs







  • Cooking spray
  • 1 1/2 Lbs. 93% lean ground chicken
  • 1/4 cp. bread crumbs or corn flakes
  • 1/4 cp. Parmesan cheese
  • 1/4 cp. chopped parsley
  • 1 large egg
  • 1 large garlic clove, crushed
  • 1/2 tsp. salt
  • 2 slices deli ham
  • 3 slices swiss cheese


  • 1 T. butter
  • 1 T. flour
  • 1/4 cp. white wine
  • 1 cp. reduced-sodium chicken broth
  • 1/2 cp. milk
  • 1 T. Dijon or regular mustard
  • 1 tsp. lemon juice
  • 1/8 tsp. salt
  • black pepper
  • 1 tsp. parsley


  1. Preheat oven to 425 degrees. Spray a nonstick baking sheet or 9X13 baking dish with cooking spray.
  2. Cut ham and swiss cheese into thin strips. Set aside.
  3. In a large bowl, combine the ground chicken with bread crumbs, Parmesan, parsley, egg, garlic, and salt.
  4. Form about 12-15 meatballs into the size of a golf ball.
  5. Stuff each meatball by making a hole in the middle and placing a few small slices of ham and swiss cheese in the center. Seal the meatballs well by pinching them closed.
  6. Place meatballs on the prepared baking sheet and bake 20 minutes, or until almost cooked through.
  7. To make the sauce: In a large, deep nonstick skillet with a lid, melt the butter over medium heat.
  8. Sprinkle in the flour and cook, whisking constantly for 1 minute.
  9. Whisk in wine and cook for 1 minute, then whisk in chicken broth and milk.
  10. Bring to a boil, then simmer until it thickens slightly, about 5 minutes. Whisk in mustard and lemon juice, and season with salt and pepper. Remove from heat and keep covered.
  11. When the meatballs come out of the oven, add them to the sauce. Cover and simmer the meatballs over medium-low heat until the meatballs are cooked through and the chicken is no longer pink, about 5 minutes.
  12. Top with parsley and serve.

Adapted from: Skinnytaste


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