Chicken Cordon Bleu Meatballs
Chicken cordon bleu meatballs pair tender ground chicken and diced ham with a golden Parmesan-panko coating and bubbly broiled Swiss cheese. Ready in 30 minutes, they work well for parties or dinner.
Equipment
- Large high-sided skillet
- Large Mixing Bowl
- Fork
- Paper towel-lined plate
- Baking Sheet
- Serving platter
- toothpicks or cocktail skewers
Ingredients
For Frying
- Vegetable or Grapeseed Oil
Meatballs
- 1 lb Ground Chicken
- 1 cup Diced Ham
- 1 cup Panko Bread Crumbs Divided
- 3 Large Eggs Divided
- 1 tbsp Minced Fresh Parsley Plus More for Serving
- 1 Kosher Salt to Taste
- 1 Ground Black Pepper to taste
- ¼ cup Grated Parmesan Cheese
- 6 Finlandia Imported Swiss Slices
Instructions
- Begin heating the frying oil to 350°F in a large, high-sided skillet while you fold the chicken, ham, 1/2 cup panko, one lightly beaten egg, salt, and pepper together in a large bowl. Stop mixing as soon as the ingredients look evenly distributed so the chicken mixture stays soft rather than tightly packed.
- Roll the mixture into balls about 1.5 inches across, using light pressure. Aim for similar sizes so the centers cook at roughly the same pace.
- Whisk the remaining two eggs with 1 tablespoon water in a small bowl, then combine the remaining panko and Parmesan in another bowl beside the stove. Keep the paper-towel-lined plate within reach so the breaded meatballs can move neatly from frying to draining.
- Check that the oil has reached 350°F, then dip each meatball into the egg wash and cover it with the Parmesan-panko mixture before carefully lowering it into the skillet. A test breadcrumb should sizzle steadily rather than darken immediately, though this cue does not replace the thermometer.
- Fry in batches for about 5 to 7 minutes, rotating the meatballs occasionally, then lift them onto the prepared plate once the chicken is cooked through. Look for an evenly golden crust, but check doneness rather than relying on the browned coating alone.
- Set the oven to broil, place the drained meatballs on a baking sheet, and add 1 to 2 small Swiss squares to each before broiling for 1 to 2 minutes. Remove the sheet when the cheese melts and bubbles, staying beside the oven because the exposed edges can scorch quickly.
Notes
Shaping tip: Lightly dampen your hands with cold water before rolling the ground chicken mixture so the 1.5-inch meatballs shape smoothly without sticking or becoming compressed.
Texture tip: For a finer, more uniform bite, briefly pulse the diced ham in a food processor before folding it into the bowl rather than processing the chicken mixture itself.
Oven-baked option: To cook with less oil, arrange the breaded meatballs on a wire rack set over a sheet pan and bake at 400°F for about 22 to 25 minutes until cooked through, then top with Swiss and broil for 1 to 2 minutes.
Storage and reheating: Refrigerate leftovers promptly in a covered container and store any dipping sauce separately so the crumbs stay dry. Reheat thoroughly on a baking sheet in the oven while watching the cheese closely so it does not burn.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.