Chicken Cordon Bleu Meatball


I am so impressed with this. I’m an awkward meatball maker. I am going to fix that this week by making this dish. Hoping it’s just the Italian ones that give trouble. 

My eleven month old granddaughter just ate two whole meatballs and my three year old granddaughter was eating the amazing spinach ricotta quiche tonight. Yum



  • Cooking Spray or oil mister
  • 1 1/2 lbs. lean ground chicken Try Isernio 95% Lean
  • 1/2 cup seasoned whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1 large egg
  • 1 large clove garlic minced
  • 1/5 teaspoon kosher salt
  • 2 ounces sliced deli ham cut into 12 strips, each about 3/4″ wide
  • 2.2 ounces reduced-fat Swiss cheese cut into approx. 3/4 inch cubes


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup white wine or additional chicken broth
  • 1 cup chicken broth
  • 1/2 cup 1% milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 1 teaspoon finely chopped fresh parsley



  1. Preheat oven to 400°F. Line a heavy baking sheet with foil and spray with cooking spray.

  2. In a medium bowl, combine ground chicken, bread crumbs, parmesan, parsley, egg, garlic, and salt. Mix thoroughly, and then divide into 12 equal portions. [See “Meatball Hack”]

  3. Roll each 1/12 portion of the ground chicken mixture into a ball. Set aside. I usually put them in the fridge for about 15 minutes to make the mixture set a little better before trying to form it into balls.

  4. Put a cube of cheese on one end of one strip of ham and roll it up with the cheese in the middle. Place the ham-covered cheese cube on one side of a prepared meatball and form the meat mixture around it so that the ham-n-cheese is now in the middle of the meatball.

  5. Transfer prepared meatballs to baking sheet and bake uncovered 18-22 minutes, or until no longer pink in center.


  1. Make the sauce while the meatballs are finishing in the oven.

  2. In a small bowl, combine wine, broth, milk, and mustard. Set aside.

  3. Melt one tablespoon butter in skillet over medium-low heat. Sprinkle in one tablespoon flour and whisk until it begins to smell slightly nutty, about a minute.

  4. Add liquid mixture all at once and whisk constantly. When mixture begins to thicken, remove from heat and stir in lemon juice, salt and parsley.

  5. When meatballs have finished in the oven, transfer to skillet and toss with prepared sauce.

Recipe Notes

The [very] small changes I made include:
Breadcrumbs – The original recipe only calls for 1/4 cup of breadcrumbs, but I found that the meatballs were far easier to form by adding an additional 1/4 cup.

Weight Watchers SmartPoints [2018]: 1 serving = 9 Smartpoints (Calculated on WW Recipe Builder)



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