Best Meatballs Cordon Bleu Recipes

KETO CHICKEN CORDON BLEU MEATBALLS

Steps:

• Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
• Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

CHICKEN CORDON BLEU MEATBALLS

Steps:

• Heat oven to 400ºF.
• Reserve 1-1/2 tsp. mustard for later use. Mix remaining mustard with chicken, cheese and ham just until blended. Shape into 24 meatballs, using about 1 Tbsp. meat mixture for each.
• Empty coating mix into shallow dish. Add meatballs, 1 at a time; turn to evenly coat meatball. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (165ºF). Meanwhile, mix mayo and reserved mustard until blended.
• Serve meatballs with mayo mixture.

KETO CHICKEN CORDON BLEU MEATBALLS RECIPE

Steps:

• Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total. Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate. Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

MEATBALLS CORDON-BLEU

Steps:

• - cut the cheese into smallish cubes. - cut the prosciutto (or ham) into strips. - wrap the cheese with the ham and set aside. - mix the ground meat with the breadcrumbs, allspice, nutmeg, salt, pepper and egg. - take enough of the meat mixture to make a smallish meatball and form it into a small, thin burger patty and put into the palm of your hand. - place the ham and cheese roll into the middle of the patty. - fold up the meat around the ham and cheese trying to keep the meat a uniform thickness around the ham and cheese (this is tricky). - roll the meatball between your palms to form the ball. - preheat the oven to 400F. - when all of the meatballs have been formed then you can coat them in the breadcrumbs just like you would do chicken Parmesan. - brown the meatballs in a fry pan and place them into a baking dish. - place the baking dish into the oven for 20 to 30 minutes.