Prep Time::15 mins
Cook Time::25 mins
Freeze Time::10 mins
Total Time::50 mins
Servings::6
Yield::12 meatballs
Ingredients
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Meatballs
1/4 cup minced shallot
1/4 cup half-and-half cream
1 tablespoon finely chopped fresh parsley, plus more for garnish
1 large egg, beaten
2/3 cup Italian breadcrumbs, divided
1/2 cup finely chopped deli ham (about 3 ounces)
1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2/3 cup panko breadcrumbs
2 ounces Swiss cheese, cut into 12 cubes
1/4 cup olive oil
Sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half cream or milk
1 tablespoon whole grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons lemon juice
Directions
Combine shallot, half and half, parsley, egg, and 1/3 cup Italian breadcrumbs in a mixing bowl and stir together.
Add ham and chicken; season with salt, pepper, garlic powder, and paprika. Mix all ingredients together just until uniform.
Add remaining Italian bread crumbs and panko to a shallow dish and stir to combine. Roll meat mixture into 12 balls and stuff a Swiss cheese cube into the center. Roll each ball in breadcrumbs until evenly coated; place on a plate or baking sheet. Freeze meatballs for 10 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and set a wire rack inside a rimmed baking sheet.
Heat oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, 5 to 10 minutes. Transfer meatballs to the prepared wire rack.
Bake meatballs in the preheated oven until an instant read thermometer, inserted near the center, reads 165 degrees F (175 degrees C), about 10 minutes.
Meanwhile, make sauce. Wipe skillet clean and melt butter over medium heat. Whisk in flour and cook 1 minute. Whisk in broth and half-and-half. Stir in mustard, salt, and pepper and bring to a simmer. Reduce heat and simmer until sauce is rich and creamy, about 5 minutes. Remove from heat and stir in lemon juice.
Serve meatballs with Dijon cream sauce.
Dotdash Meredith Food Studios