Chicken Cordon Bleu Meatballs

Doesn't it feel like the bombardment of Christmas is thrown at us earlier each year?!  Even before Halloween arrived, the stores were putting out Christmas stuff!  And then November 1st, was like, BAM!  CHRISTMAS IS COMING!!  Maybe it's just me?  I find it a little bit overwhelming, kinda exciting, and I get all nervous inside.  I have to plan what presents to buy, what kind of goodies I will be baking, and how I will stretch my paychecks to handle the load!  One thing I do to make a little extra money around the holidays, is to sell my baking at community Christmas sales and Craft Fairs.  So, I bake a little more than your average mom;)  I already have a garage (ahem: cold storage) full of goodies, but have yet to take any good pics of them yet.  So before I bombard you with their deliciousness, I thought I should bring you something savoury.

This recipe is from the recently published Skinny Taste Cookbook, which I must return to the library for the next person in line, and I hate to admit, but, *gasp*,  It's overdue!!  Horrible.

I've been hanging onto the book so I could share this fantastic recipe for Chicken Cordon Bleu Meatballs, 'cuz it's so so yummy, and the whole fam gave it the "thumbs up" approval.  This recipe has the potential to be a great new way to use up leftover ham from Thanksgiving, so if you do a ham at Christmas too, keep this recipe in mind. 

This recipe from Skinnytaste, is genius!  It mimics the flavours of the traditional chicken cordon bleu, but in a easy to make and calorie reduced meatball form.  The flavours in the Dijon and white wine sauce deliver that extra sumthin' sumthin', that take a average week night meal, and elevate your leftovers to the next level!

Chicken Cordon Bleu Meatballs

Recipe adapted from: The Skinnytaste Cookbook, page 163

Meatballs

11/2 lbs lean ground chicken

1/4 cup panko or bread crumbs

1/4 cup Parmesan cheese, grated

1/4 cup fresh parsley, chopped

1 egg

1 clove garlic, minced

1/2 teaspoon salt

1/4 freshly ground black pepper

1 cup (roughly) leftover ham, sliced & cubed

3 slices (roughly) Swiss cheese, sliced & cubed

Sauce

1 Tablespoon butter

1 Tablespoon flour

1/4 cup white wine

1 cup chicken broth

1/2 cup milk, I used 2%

1 Tablespoon Dijon mustard

1 teaspoon lemon juice

1/8 salt

1/8 freshly ground black pepper

1 Tablespoon fresh parsley, finely chopped as garnish

Preheat the oven to 425F, and spray large baking sheet with oil, and set aside.

In a large bowl, combine the ground chicken, bread crumbs, parm, egg, garlic, parsley, salt and pepper, and using your hands, mix together.  Wet your hand to prevent the meat from sticking, and form into meatballs.  Poke the meatball with your finger to make a whole, and insert one piece each of cubed Swiss cheese and ham.  Do your best to close meatball securely, to prevent cheese escape-age (!) you should make approx. 12 meatballs.  Place meatballs on prepared baking sheet, and bake about 20 minutes, or until cooked through, and slightly browned.

While the meatballs are baking, make your sauce!   

Using a large, deep, lidded skillet, melt the butter over medium-high heat.  using a whisk, add the flour to create roux.  Next whisk in the wine, allow to thicken, and add both milk and broth, whisking for 5 minutes or so, allowing to thicken up again.  Reduce the temperature to low, and add the mustard, lemon, and season with salt & pepper, taste, and adjust to your preference.  

Remove the meatballs from the oven, and add them to the sauce.  Cover and simmer, for about 5 - 10 minutes.  Garnish with parsley prior to serving.  The meatballs are excellent served on egg noodles or pasta, alongside some seasonal roasted veggies!

Enjoy!