Meatballs Cordon Bleu Recipes

Steps:

• Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
• Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

Steps:

• Heat oven to 400ºF.
• Reserve 1-1/2 tsp. mustard for later use. Mix remaining mustard with chicken, cheese and ham just until blended. Shape into 24 meatballs, using about 1 Tbsp. meat mixture for each.
• Empty coating mix into shallow dish. Add meatballs, 1 at a time; turn to evenly coat meatball. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (165ºF). Meanwhile, mix mayo and reserved mustard until blended.
• Serve meatballs with mayo mixture.

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.