Keto Chicken Cordon Bleu Meatballs
Hard French Condiment

Keto Chicken Cordon Bleu Meatballs

Total Time
1h 51m
31m prep · 80m cook
Servings
4 people
Rating
Difficulty
Hard
30 views

These chicken Cordon Bleu meatballs are ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce. They are delicious served over zucchini noodles, mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham works better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.

Ingredients

  • 1 pound ground chicken
  • 0.33 cups blanched almond flour
  • 0.5 teaspoons salt
  • 0.5 teaspoons garlic powder
  • 0.5 teaspoons onion powder
  • 1 egg , lightly beaten
  • 6 ounces ham steak , cubed into 20 even pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 0.75 cups chicken broth
  • 1 teaspoon Dijon mustard
  • 0.5 cups heavy cream
  • 1 cup shredded Swiss cheese
  • 1 pinch cracked black pepper to taste
  • 2 tablespoons minced fresh parsley , Optional

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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Nutrition Facts

Per serving

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