These Cordon Bleu Meatballs will satisfy all your savory cravings! Each meatball is stuffed with ham and Swiss cheese and baked, then finished with a creamy white wine sauce. Adapted from The SkinnyTaste Cookbook by GIna Homolka.
Preheat oven to 400°F | 205°C. Line a heavy baking sheet with foil and spray with cooking spray.
In a medium bowl, combine ground chicken, bread crumbs, parmesan, parsley, egg, garlic, dried oregano, dried basil, and salt. Mix thoroughly, and then divide into 12 equal portions.
Roll each 1/12 portion of the ground chicken mixture into a ball. Set aside. I usually put them in the fridge for about 15 minutes to make the mixture set a little better before trying to form it into balls.
While the meatballs are chilling, make the centers.After making this recipe a number of times, I've found that it is easiest to make the ham and cheese centers in the following way:A. Divide the cheese into equal 12 portions.B. Form the cheese portions into little balls. Slightly wet your hands when you do this to encourage the grated cheese to stick together easier.C. Cut the deli ham into ribbons roughly 1-inch wide. Divide into 12 portions.D. Wrap the ham strips around the cheese balls.
Place a ham-covered cheese ball on one side of a prepared meatball, and form the meat mixture around it so that the ham-n-cheese is now in the middle of the meatball.
Transfer prepared meatballs to baking sheet and bake uncovered 18-22 minutes, or until no longer pink in center.
Make the sauce while the meatballs are finishing in the oven.
In a small bowl, combine wine, broth, milk, and mustard. Set aside.
Melt one tablespoon butter in skillet over medium-low heat. Sprinkle in one tablespoon flour and whisk until it begins to smell slightly nutty, about a minute.
Add liquid mixture all at once and whisk constantly. When mixture begins to thicken, remove from heat and stir in lemon juice, salt and parsley.
When meatballs have finished in the oven, transfer to a skillet and toss with prepared sauce; or simply pour the sauce over the top.
How to make meatballs all the same size:You can use a kitchen scale, but I find that this "pizza method" works much easier.Simply lay the meat mixture out on a flat surface and flatten slightly, then use a large knife or pizza cutter to make cuts from edge to edge through the center, as you might when cutting pizza.