CHICKEN CORDON BLEU MEATBALLS are the most amazing holiday appetizer ever! Chicken meatballs stuffed with swiss and ham, and cooked in a white wine dijon sauce. I could eat these Cordon Bleu Chicken Meatballs for every meal!
Cordon Bleu Chicken Meatballs
Chicken Cordon Bleu Meatballs are the perfect holiday appetizer. These tasty cordon bleu chicken meatballs are filled with cheese and cooked in the most delicious, creamy dijon sauce!
Welcome to my ultimate holiday appetizer, Chicken Cordon Bleu Meatballs! I’ve made an Easy Chicken Cordon Bleu recipe, Baked Chicken Cordon Bleu Dip, and even a Grilled Chicken Cordon Bleu Sandwich. But these meatballs stand as my favorite chicken cordon bleu recipe. I can never pass up a good appetizer!
These Cordon Bleu Chicken Meatballs are stuffed with swiss cheese and ham, and then cooked on the stove top in a creamy white wine dijon sauce. They taste just like the traditional recipe, but in meatball form. What could be better than that? This easy meatball recipe is totally addicting and will be gone in minutes, guaranteed!
The holidays are made for awesome food, and this appetizer is no exception. Christmas, New Years Eve, and then tailgating for the Super Bowl have totally met their match with these Cordon Bleu Chicken Meatballs, buckle up!
Creamy Dijon Sauce
The creamy Dijon sauce for these Cordon Bleu Chicken Meatballs is something foodie dreams are made of. It’s so simple, but SO delicious. One of the best Chicken Cordon Bleu Sauce recipes ever. It would work just as well with the traditional recipe, layered on top of chicken breast. Cooking the meatballs in this sauce just brings them to the next level!
What’s in this Dijon Sauce?
- Heavy Cream
- Dijon Mustard
- Milk
- Flour
- Butter
- White Wine
- Worcestershire Sauce
- Chicken Bouillon Granule Cube
- Parmesan Cheese
Basically, all you have to do to make the dijon sauce for these cordon bleu chicken meatballs is mix the ingredients together in a skillet. You’ll start by making the sauce and then set it aside. Once the meatballs have been cooked, you’ll add the sauce back into the skillet and place the meatballs in with them.
Easy Meatball Recipes
Meatballs are the perfect appetizer. They are absolutely delicious, they’re simple, and they are already in individual (sometimes bite-sized) portions. That makes them easy to share and easy to eat. I love serving meatballs at any party, but they seem like they’re MADE for holiday parties (New Year’s Eve, Christmas) and game day.
Try our other favorite easy meatball recipes:
- Swedish Meatballs
- Buffalo Chicken Meatballs
- Cranberry Cocktail Meatballs
- Peruvian Chicken Meatballs with Green Sauce
- Orange Marmalade Meatballs
- Grape Jelly Meatballs
How to Make Chicken Cordon Bleu Meatballs
I’m going to tell you a secret: Pat and I actually ate these Chicken Cordon Bleu Meatballs for an entire meal…and I don’t regret it at all! Sure, you can eat them as an appetizer or serve them at a party, but they’re also great served over some rice or noodles for a full fledged meal. Or you can just be like us and eat them straight out of the skillet in a mad dash to see who can eat the most. He won…but just barely.
Here’s a quick overview of the process:
- Combine ingredients to make the chicken mixture, and form into balls.
- Place swiss cheese and ham in each ball, and finish forming the chicken meatballs.
- Roll each one into the egg mixture and then into the breadcrumb mixture and place in a skillet filled with hot oil.
- Let them cook through in the skillet, then place them on a plate lined with a paper towel.
- Once all meatballs have been cooked, drain oil from the skillet.
- Return the dijon sauce to the skillet to reheat, then place the meatballs in with the sauce.
I like serving these Cordon Bleu Chicken Meatballs in the skillet, especially if I’m making them as an appetizer before dinner. But if you prefer, you could transfer the meatballs to a serving platter and drizzle the dijon sauce on top, or serve it as a dipping sauce. You can find detailed instructions in the recipe card below OR you watch the video to get a visual tutorial.
Can you make these meatballs ahead of time?
If you want to prepare these Cordon Bleu Chicken Meatballs ahead of time, it’s pretty simple. Make the dijon sauce as detailed in the recipe, and then store it in an airtight container. Then make the meatballs, following the same directions, and those can be stored in the refrigerator along with sauce. Both will keep up to about 3 days. Then when you are ready to serve them, place both the sauce and the meatballs in a skillet over low heat, and let everything heat fully.
These Cordon Bleu Chicken Meatballs are guaranteed to be the hit of any holiday party, any get together, or any occasion to celebrate from now until next Christmas. I know we will be making them and devouring them year round. Or I might just make the creamy dijon sauce and eat it with a spoon. You won’t judge me once you taste it! I plan on putting it on burgers, chicken, steak…you name it. These meatballs are just the beginning!
Watch the Video and See the recipe card for details on how to make Chicken Cordon Bleu Meatballs. Enjoy!
If you like these cordon bleu chicken meatballs, you’ll love these other holiday appetizers too:
- Fried Goat Cheese Balls
- Classic Sausage Balls Recipe
- Pigs in a Blanket with Cheese
- Loaded Deviled Eggs Recipe
- Arancini Balls (Rice, Cheese, Bacon, Broccoli)
- Sausage Rolls with Hot Pepper Jelly
Chicken Cordon Bleu Meatballs
Ingredients
For the Dijon Cream Sauce:
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 1- cup milk
- ¼ teaspoon ground white pepper or black pepper
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ chicken bouillon granule cube crushed
- ½ teaspoon Worcestershire Sauce
- ¼ cup white wine
- ¼ cup grated Parmesan Cheese optional
For the Meatballs:
- 1 lb. ground chicken or turkey
- ½ teaspoon ground black pepper
- 1 egg slightly beaten
- ½ cup regular breadcrumbs
- 5 slices ham ultra thin, cut into 4 pieces each
- 5 slices Swiss cheese ultra thin, cut into 4 pieces each
- Canola oil enough to cover 1/3 up the side of the skillet
- ½ cup regular breadcrumbs
- ¼ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- 2 eggs slightly beaten
- 1- tablespoon water or milk
Instructions
- Melt the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add in the Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens. Once the sauce has thickened, remove from heat and stir in wine and Parmesan (if using). Stir until cheese has melted. Pour the sauce into a heat proof lidded container, stretch a paper towel over the container then place the lid over the paper towel so that the paper towel stays in place and doesn’t touch the sauce. (The paper towel will absorb excess moisture from steam.) Set sauce aside until ready to serve. Clean out the skillet to use for the meatballs.
For the Meatballs:
- Heat canola oil in the skillet until cooking thermometer reads 350F. While shaping the meatballs, be sure to check the oil temperature often. If the oil is heating too quickly, turn the heat down slightly.
- In a medium bowl, combine ground chicken, ½ teaspoon ground black pepper, 1 egg and ½ cup regular breadcrumbs. Mix gently until mixture is well incorporated. Using a 1½” scoop (or tablespoon), form meatballs into 1½” balls, flatten each meatball slightly and place slice of ham and a slice of cheese (stacked) in the middle of each ball. Bring the sides of each meatball up and over the ham and cheese, then “pinch” the meat back together. Slightly roll each meatball to reshape into meatballs.
- *Be sure to keep checking the oil temperature.
- In a small bowl, combine regular breadcrumbs, panko breadcrumbs, pepper and grated Parmesan. In a different small bowl, combine the beaten eggs and water and mix until combined.
- Set the bread crumb bowl and the egg/water bowl on the counter next to the skillet with the hot oil. Place a paper towel-lined plate nearby.
- Once the oil has reached the desired heat, dip a meatball in the egg mixture and then roll it in the breadcrumb mixture. Carefully, place the meatball in the hot oil and repeat until half the meatballs are in the oil. Cook, turning gently to cook all sides, until meatballs are cooked through. Be careful not to burn the meatballs. When cooked through, transfer meatballs to paper towel-lined plate. Repeat process with the other half of the meatballs.
- After cooking the meatballs, pour the used oil (very carefully) into a heatproof container and set it aside until cool enough to discard.
- Place prepared sauce in the skillet over low heat. Once sauce has reheated, place meatballs over sauce and serve.
- ENJOY!
- **Make ahead. The sauce and meatballs can be prepared (separately) and kept refrigerated up to two days before serving. When ready to serve, place sauce in skillet and place meatballs over the sauce. Cook over low until heated through.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I turned these into Meatball sliders
Sounds delish, Bri!