Chicken Cordon Bleu Bites

These chicken cordon bleu bites are so easy to make and so tasty. These bites are chicken meatballs stuffed with diced ham, spices, and a cube of swiss cheese. While the meatball bakes, the flavors mix together and the cheese becomes melty. Top these with my homemade creamy dijon sauce and serve with a side of pasta or rice.

Chicken Cordon Bleu

I have always loved the flavor of chicken cordon bleu. I remember thinking it sounded really fancy when I was a kid and I would get so excited to eat it. The three main ingredients in chicken cordon bleu are chicken, ham, and cheese. With traditional chicken cordon bleu, you roll up the ingredients, add some breading, and then deep fry it.

Growing up, my mom would bake chicken cordon bleu in the oven if she made it. I was always happy with how it came out in the oven but I recently made an air fryer version that all chicken cordon bleu lovers should try.

I also thought it would be great to try out a meatball version without having to do all the rolling up of a traditional cordon bleu dish. Meatballs are so easy to make because you just throw the ingredients together in a bowl and roll them into balls. These chicken cordon bleu bites get stuffed with a cube of cheese, but it is very easy to roll the meatball around it.

Chicken Cordon Bleu Meatballs

Ever since having this blog I have made many meatball recipes. If you are a meatball lover like me, here are some of my favorites: lemon chicken meatballs, ginger scallion meatballs, and swedish meatballs.

These chicken cordon bleu meatballs are my first meatball recipe that includes stuffing the meatball with a cube of cheese. These meatballs are completely baked so no need to brown them on the stove top before baking. Just mix up the ingredients, roll up the meatballs, and cook for 25 minutes. While they are baking, I prepped my sauce on the stove top and then dunked the meatballs into them once they were fully cooked.

Cheesy Chicken Meatballs

I love stuffing chicken meatballs with a cube of cheese because it gives the meatballs some extra texture. Chicken is a lot leaner than beef or pork so I feel like a little cheese goes really well with the chicken. If you do not like swiss cheese, you can use gruyere cheese or even white cheddar. Swiss cheese is traditionally used in chicken cordon bleu but making substitutions based on what you like best is totally ok.

These chicken cordon bleu meatballs work great for meal prep. I served mine with mashed potatoes and a side of broccoli. They even go great with a side of pasta, specifically broccoli and cavatelli, or just a simple garlic butter pasta. Aside from meal prep, these meatballs are also great for a holiday. Serve them appetizer style with toothpicks and put the dipping sauce in the center for dipping.

Chicken Cordon Bleu Bites

INGREDIENTS  

Meatballs

• 1 lb ground chicken
• 6 oz ham steak diced very small
• 3/4 cup seasoned panko breadcrumbs
• 1 egg
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1 tsp onion flakes
• 1/4 cup parmesan cheese grated
• 8 oz Swiss cheese cut into 1″ cubes

Dijon Cream Sauce

• 2 tbsp salted butter
• 1.5 tbsp all purpose flour
• 1 cup milk
• 1.5 tbsp dijon mustard
• 2 tbsp grated parmesan cheese

INSTRUCTIONS 

• Combine all meatball ingredients except for the Swiss cheese in a medium size bowl. Mix well
• Preheat oven to 400F. Line a baking sheet with parchment paper.
• Pick up a tablespoon of the meatball mixture and put it in the palm of your hand. Flatten it slightly and then add in a cube of swiss cheese to the center. Form the meatball around it and make sure it is sealed well. Place the meatball on the baking sheet. Repeat with remaining ingredients while trying to make the meatballs around the same size. You should get about 30 small meatballs or 22 bigger meatballs. 
• Make the sauce while your meatballs are baking. First add the butter to a pan on medium low heat. Once it melts, add in your flour and whisk it until fully combined. Cook it for a minute and then slowly add in your milk. Mix well and then turn off the heat, Add in your dijon and parmesan cheese. Mix well until sauce starts to thicken. If your sauce becomes too thick, add a tiny bit of milk and mix it in. 
• Bake for 25-27 minutes and remove them from the oven. Let them cool slightly.