Ingredients
Meatballs
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1/4 cup minced shallot
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1/4 cup half-and-half cream
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1 tablespoon finely chopped fresh parsley, plus more for garnish
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1 large egg, beaten
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2/3 cup Italian breadcrumbs, divided
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1/2 cup finely chopped deli ham (about 3 ounces)
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1 pound ground chicken
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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2/3 cup panko breadcrumbs
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2 ounces Swiss cheese, cut into 12 cubes
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1/4 cup olive oil
Sauce
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2 tablespoons butter
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1 1/2 tablespoons all-purpose flour
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1 cup chicken broth
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1 cup half-and-half cream or milk
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1 tablespoon whole grain Dijon mustard
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 teaspoons lemon juice
Directions
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Combine shallot, half and half, parsley, egg, and 1/3 cup Italian breadcrumbs in a mixing bowl and stir together.
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Add ham and chicken; season with salt, pepper, garlic powder, and paprika. Mix all ingredients together just until uniform.
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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.
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Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and set a wire rack inside a rimmed baking sheet.
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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.
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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.
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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.
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Serve meatballs with Dijon cream sauce.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 499 | Calories |
| 32g | Fat |
| 24g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 499 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 12g | 60% |
| Cholesterol 155mg | 52% |
| Sodium 1134mg | 49% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 2g | 6% |
| Total Sugars 4g | |
| Protein 30g | 59% |
| Vitamin C 2mg | 3% |
| Calcium 206mg | 16% |
| Iron 3mg | 15% |
| Potassium 774mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
