Chicken Cordon Bleu Meatball

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

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”]

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.

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.

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

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

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

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.

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.

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