Prep Time::30 mins
Cook Time::15 mins
Total Time::45 mins
Servings::6
Yield::20 meatballs
Ingredients
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1 pound ground chicken
⅓ cup blanched almond flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 egg, lightly beaten
6 ounces ham steak, cubed into 20 even pieces
1 tablespoon olive oil
1 tablespoon butter
¾ cup chicken broth
1 teaspoon Dijon mustard
½ cup heavy cream
1 cup shredded Swiss cheese
1 pinch cracked black pepper to taste
2 tablespoons minced fresh parsley (Optional)
Directions
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; place on 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 on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; 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.
Cook's Note:
You can buy pre-cubed ham in 8-ounce packages to save time.