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Chicken Cordon Bleu Meatballs

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1 lb Ground Chicken
1 1/4 Cups Panko Breadcrumbs
1/3 Cup Grated Parmesan Cheese
1 Large Egg
1 Heaping Tsp McCormick Himalayan Pink Salt, Black Pepper, and Garlic Blend
4 oz Swiss Cheese, cut into 16 cubes
4 Slices Deli Ham, thinly sliced and quartered
Olive Oil, for frying
Fresh Parsley, for topping
  1. Add the chicken, breadcrumbs, parmesan cheese, egg, and McCormick Himalayan Pink Salt, Black Pepper, and Garlic Blend to a medium sized bowl. Use your hands to mix together until all ingredients are incorporated.
  2. Divide the mixture into 16 evenly sized pieces.
  3. Slice the Swiss cheese and deli ham into 16 pieces. Chop the parsley.
  4. Flatten one piece of the chicken mixture into a patty in your hand. Add one piece of Swiss cheese and one piece of ham to the center. Fold the chicken mixture around to form a ball. Make sure to seal tightly and not have any ham or cheese sticking out. Repeat until you have 16 meatballs.
  5. Heat oil in a skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning frequently to cook all sides. Transfer the cooked meatballs to a plate and wipe the inside of the skillet to clean out any excess oil.
  6. Use the same skillet and keep the heat at medium. Add the butter and let it melt. Add the flour and stir to combine.
  7. Whisk in the milk, Dijon, and McCormick Himalayan Pink Salt, Black Pepper, and Garlic Blend.
  8. Bring to a simmer, add the meatballs, and continue to cook for about 2-3 minutes. You want the sauce to thicken and coat the meatballs.
  9. Serve the meatballs warm with additional sauce for dipping. Sprinkle with parsley
Dijon Sauce for Meatballs
2 Tbsp Butter
2 Tbsp Flour
2 Cups Whole Milk
4 Tsp Dijon Mustard
1 1/2 Tsp McCormick Himalayan Pink Salt, Black Pepper, and Garlic Blend
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