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A close-up of delicious Chicken Cordon Bleu Meatballs served in a white bowl, smothered in creamy sauce and fresh parsley.
Linda

Chicken Cordon Bleu Meatballs

These delightful Chicken Cordon Bleu Meatballs pack all the classic flavors of the beloved dish into bite-sized, juicy spheres smothered in a rich, creamy Dijon sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1.5 lbs ground chicken lean
  • 0.5 cup Panko breadcrumbs
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup diced cooked ham small dice
  • 1 cup shredded Swiss cheese divided
For the Creamy Dijon Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups milk whole milk recommended
  • 1 tbsp Dijon mustard
  • 0.25 tsp salt or to taste
  • 0.125 tsp black pepper or to taste
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Large skillet or saucepan
  • Whisk

Method
 

Prep and Form Meatballs
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, gently combine the ground chicken, Panko breadcrumbs, egg, 1 tablespoon Dijon mustard, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, diced ham, and 3/4 cup of the shredded Swiss cheese. Mix just until combined; try not to overmix, as it can make the meatballs tough.
  3. Using a small scoop or your hands, form the mixture into 1.5-inch meatballs (you should get about 20-24 meatballs). Arrange them in a single layer on the prepared baking sheet, leaving a little space between each.
  4. Bake for 18-22 minutes, or until the meatballs are cooked through and lightly golden. An instant-read thermometer inserted into the center of a meatball should register 165°F (74°C).
Prepare the Sauce
  1. While the meatballs are baking, prepare the creamy Dijon sauce. In a large skillet or saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux.
  2. Gradually whisk in the milk, ensuring no lumps form. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens to your desired consistency, about 3-5 minutes. Stir in the remaining 1/4 cup shredded Swiss cheese and 1 tablespoon of Dijon mustard. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
Combine and Serve
  1. Add the cooked meatballs directly into the prepared sauce, tossing gently to coat them evenly. Let them simmer in the sauce for 2-3 minutes to allow the flavors to meld and the meatballs to absorb some of that delicious creaminess.
  2. Serve immediately, garnished with fresh chopped parsley. These are fantastic over rice, egg noodles, mashed potatoes, or alongside a simple green salad.

Notes

Make Ahead Tip: You can form the meatballs and refrigerate them on the baking sheet for up to 24 hours before baking. The sauce can also be made ahead and reheated gently over low heat, whisking frequently, adding a splash more milk if needed.
Serving Suggestions: For a complete meal, serve these meatballs with a side of steamed green beans or asparagus to add some freshness and color. They're also delicious tucked into toasted submarine rolls for a hearty sandwich!
Substitution Smart: If you don't have Panko breadcrumbs, regular plain breadcrumbs will work, but you might need slightly less as they absorb liquid differently. For a slightly lighter sauce, you can use 2% milk instead of whole milk, though whole milk offers the best creamy texture.