Ingredients

• 0.25 cups minced shallot
• 0.25 cups half-and-half cream
• 1 tablespoon finely chopped fresh parsley , plus more for garnish
• 1 large egg , beaten
• 0.67 cups Italian breadcrumbs , divided
• 0.5 cups finely chopped deli ham , about 3 ounces
• 1 pound ground chicken
• 1 teaspoon kosher salt
• 0.5 teaspoons pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons paprika
• 0.67 cups panko breadcrumbs
• 2 ounces Swiss cheese , cut into 12 cubes
• 0.25 cups olive oil

Instructions

1. 1 Combine shallot, half and half, parsley, egg, and 1/3 cup Italian breadcrumbs in a mixing bowl and stir together.
2. 2 Add ham and chicken; season with salt, pepper, garlic powder, and paprika. Mix all ingredients together just until uniform.
3. 3 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.
4. 4 Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and set a wire rack inside a rimmed baking sheet.
5. 5 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.
6. 6 Bake meatballs in the preheated oven until an instant read thermometer, inserted near the center, reads 165 degrees F (74 degrees C), about 10 minutes.
7. 7 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.
8. 8 Serve meatballs with Dijon cream sauce.

Nutrition per serving