Meatballs Cordon Bleu Recipes
KETO CHICKEN CORDON BLEU MEATBALLS
These ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce are delicious served over zucchini noodles or mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham work better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.
Provided by France C
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 3.9 g, Cholesterol 137.2 mg, Fat 23 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 10.5 g, Sodium 837.2 mg, Sugar 0.9 g
CHICKEN CORDON BLEU MEATBALLS
Relish in the cheesy, gooey goodness of our recipe for Chicken Cordon Bleu Meatballs. Top your favorite pasta with our Chicken Cordon Bleu Meatballs.
Provided by My Food and Family
Categories Home
Time 30m
Yield 24 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
MOIST & TASTY MEATBALLS
From Annabel Karmel, cordon bleu chef/author of First Meals (a baby to toddler cookbook). These yummy meatballs are easy to prepare and are deliciously moist (it's the apple). They are even pretty good on their own or served with sauces (mushroom, spaghetti/tomato). I always make a double batch and freeze half for later use. (My hubby likes the texture of beef, so when I double the recipe I use 1 lb beef, 1 lb turkey). They are slightly sweet but still savory.
Provided by JMigs0
Categories Apple
Time 30m
Yield 24 meatballs, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine all the ingredients except for the flour and oil.
- Use your hands to form the mixture into about 24 walnut-sized balls.
- Spread the flour on a plate and coat the meatballs.
- Heat the oil in a skillet, add the meatballs and cook over high heat for about 3 minutes, turning to brown all sides.
- Lower the heat a little and cook for about 12 minutes or until cooked through.
Nutrition Facts : Calories 116.6, Fat 5.8, SaturatedFat 2.3, Cholesterol 36.9, Sodium 138.2, Carbohydrate 4.1, Fiber 0.6, Sugar 2.9, Protein 11.6
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