Chicken Cordon Bleu meatballs

Ingrédients

For the Dijon Sauce:

2 Tbsp butter

2 Tbsp flour

1 cup milk

1/4 tsp white pepper

1/4 cup heavy cream

1 tsp Dijon mustard

1/2 chicken bouillon cube, crushed

1/2 tsp Worcestershire sauce

1/4 cup white wine

1/4 cup grated Parmesan cheese

For the meatballs:

1 lb ground chicken or turkey

1/2 tsp black pepper

1/2 tsp (or to taste) salt

1 egg, lightly beaten

1 cup regular bread crumbs, divided

5 slices of ham, ultra thin - cut into 4 pieces each

5 slices swiss cheese, ultra thin - cut into 4 pieces each

Canola oil

1/2 cup Panko bread crumbs

1/4 cup grated Parmesan cheese

1/2 tsp black pepper

2 eggs, lightly beaten

1 Tbsp water or milk

Instructions

for sauce

1. Melt the butter in a medium skillet over medium heat.

2. Sprinkle the flour over the butter and whisk to make a roux. Cook 1-2 minutes

3. Whisk in milk, cream and pepper, continue whisking until the sauce is smooth

4. Add in the Dijon, crushed bouillon cube and Worcestershire sauce.

5. Cook over medium-low heat until the sauce thickens, stirring constantly.

6. Remove from the heat and stir in the wine and Parmesan. Stir until cheese has melted.

7. Pour into a heat-proof lidded container, stretch a paper towel over the container and then place the lid so the paper towel stays in place and doesn't touch the sauce.

8. Let sit until ready to serve, clean the skillet to make the meatballs in.

For the meatballs:

1. Heat oil in the skillet until 350F, while shaping meatballs. Check the temperature often to make sure it doesn't go over.

2. In a medium bowl, combine the chicken, white pepper, salt, 1 egg, and 1/2 cup of regular bread crumbs. Mix gently until well incorporated.

3. Using a tablespoon form meatballs into 1-1/2" balls, then flatten each slightly and place a slice of ham and a slice of cheese (stacked) in the middle of each ball. Bring the sides up and over and pinch together to form a ball.

4. In a small bowl combine the remaining regular bread crumbs, panko breadcrumbs, pepper and grated parmesan. In a different small bowl, combine the beaten eggs and water (or milk) and mix until combined.

5. Set the two small bowls next to the skillet and place a paper towel lined bowl nearby.

6. Once the oil is up to temperature, dip meatballs in the egg mixture and then roll it in the breadcrumbs. Carefully place the meatballs into the hot oil.

7. Cook, turning gently to cook all sides, until meatballs are cooked through. Be careful not to burn them. Transfer to the paper-towel lined plate when cooked though. Repeat as needed.

8. After the meatballs are finished, remove the oil from the skillet. Return the sauce to the skillet over low heat.

9. Once the sauce has reheated, place the meatballs into the sauce and serve.

Notes

Can be made up to two days ahead. Keep sauce and meatballs separate until ready to serve. Place sauce and meatballs in a skillet and heat over low until meatballs are warmed through.