I love making chicken cordon bleu meatballs when I want a comforting meal with plenty of flavor in every bite. These juicy chicken meatballs are filled with melted cheese and finished with a creamy sauce that makes them rich and satisfying.
Why You’ll Love This Recipe
I like this recipe because it brings all the creamy and cheesy flavors of classic chicken cordon bleu into an easy bite-sized version. The meatballs stay tender while the melted cheese creates a rich and comforting center.
I also enjoy how simple they are to serve for family dinners, gatherings, or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Ground chicken
Swiss cheese
Breadcrumbs
Egg
Garlic powder
Onion powder
Salt
Black pepper
Parsley
Butter
All-purpose flour
Milk
Dijon mustard
Parmesan cheese
Directions
I start by mixing the ground chicken with breadcrumbs, egg, garlic powder, onion powder, parsley, salt, and black pepper.
I cut the Swiss cheese into small cubes.
I scoop portions of the chicken mixture into my hand, place a cube of cheese in the center, then shape the mixture into meatballs.
I arrange the meatballs on a baking sheet and bake them until cooked through and lightly golden.
While the meatballs bake, I melt butter in a saucepan and whisk in flour to create a smooth base for the sauce.
I slowly add milk while whisking, then stir in Dijon mustard and Parmesan cheese until the sauce becomes creamy.
I pour the warm sauce over the meatballs before serving.
Servings and Timing
This recipe usually serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
I sometimes use mozzarella or cheddar instead of Swiss cheese for a different flavor.
I also like adding a little smoked paprika to the meatball mixture for extra warmth.
For a crispier texture, I brown the meatballs in a skillet before baking them.
If I want a lighter version, I serve the meatballs with a simple salad instead of the creamy sauce.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them gently in the oven, skillet, or microwave until heated through.
I can also freeze the cooked meatballs for up to 2 months and thaw them before reheating.
FAQs
Can I make the meatballs ahead of time?
Yes, I often shape the meatballs ahead and refrigerate them until I am ready to cook.
What cheese works best for chicken cordon bleu meatballs?
I usually use Swiss cheese because it melts well and gives a rich flavor, but mozzarella also works beautifully.
Can I fry the meatballs instead of baking them?
Yes, I can cook them in a skillet until browned and fully cooked.
How do I keep the meatballs juicy?
I avoid overmixing the chicken mixture and make sure not to overcook the meatballs.
What can I serve with these meatballs?
I like serving them with mashed potatoes, rice, pasta, or roasted vegetables.
Conclusion
Chicken cordon bleu meatballs are one of my favorite comfort food meals because they are creamy, cheesy, and full of savory flavor. I love how tender the chicken stays while the melted cheese and rich sauce make every bite satisfying.
Print
Chicken Cordon Bleu Meatballs
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Tender chicken cordon bleu meatballs stuffed with melted Swiss cheese and topped with a creamy Dijon Parmesan sauce. These savory meatballs are rich, cheesy, and perfect for comforting family meals or easy entertaining.
Ingredients
- 1 lb ground chicken
- 4 oz Swiss cheese, cut into small cubes
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 tbsp Dijon mustard
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F and lightly grease a baking sheet.
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, parsley, salt, and black pepper.
- Mix until just combined without overmixing.
- Take a small portion of the chicken mixture, flatten it slightly, and place a cube of Swiss cheese in the center.
- Shape the chicken mixture around the cheese to form a meatball.
- Arrange the meatballs on the prepared baking sheet.
- Bake for 18 to 20 minutes or until cooked through and lightly golden.
- Meanwhile, melt butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute to form a smooth roux.
- Slowly whisk in the milk until smooth and creamy.
- Stir in Dijon mustard and Parmesan cheese until fully melted and combined.
- Pour the creamy sauce over the warm meatballs before serving.
Notes
- Swiss cheese provides the classic chicken cordon bleu flavor, but mozzarella or cheddar also work well.
- Avoid overmixing the chicken mixture to keep the meatballs tender.
- Brown the meatballs in a skillet before baking for extra texture.
- Serve with mashed potatoes, pasta, rice, or roasted vegetables.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked meatballs for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 4 meatballs
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 125mg
