Chicken (Turkey) Cordon Bleu Meatballs

I love comfort food nights. And if I can make that comfort food in next to no time, with next to no effort, I really love it. Let me introduce you to these meatballs: a two pan meal which hits all the comfort food checklists. This is saucy, steamy, creamy, and super flavorful without breaking the bank, making hundreds of dishes, or taking tons of time. This was one of those meals I could prep early on, refrigerate, then cook to serve. It was so simple and so flavorful. Also, it makes a stupendous leftover! I chose to use ground turkey instead of ground chicken which the original recipe called for. One, my grocery store does not carry ground chicken (I’m no Ina Garten- I definitely don’t have a “chicken person” or local butcher I can just flock to). Two, I wanted to test the “dry” factor. A lot of times I avoid using ground turkey because it gets so much drier than beef. I am pleased to say that this was NOT dry or crumbly at all. In fact, these were oozing with flavor, fillings, and melded deliciously with the sauce.

Chicken (or Turkey) Cordon Bleu Meatballs


  • Meatballs
    • Cooking spray
    • 1lb ground turkey
    • 1/4-1/2 cup breadcrumbs
    • 1/4 cup parmesan cheese
    • 1/4 cup parsley, chopped
    • 1 egg
    • 1 garlic clove, minced
    • Salt
    • 2 oz deli ham, cut into 12 pieces
    • 3 slices of swiss cheese, divide each slice in fourths
  • Sauce
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 1/4 cup white wine
    • 1 cup chicken broth
    • 1/2 cup milk
    • 1 tablespoon dijon mustard
    • 1 teaspoon fresh lemon juice
    • Salt and pepper


  1. Preheat the oven to 425 and spray a baking sheet with cooking spray
  2. Combine turkey, breadcrumbs, parmesan, parsley, egg, garlic, and salt together. Mix well.
  3. Divide mixture into twelve equal pieces and roll into balls. Make a whole in the center of each ball and add a piece of the ham and swiss cheese.
  4. Bake for 20 minutes.
  5. While meatballs are baking, melt the butter in a nonstick skillet over medium heat. Whisk in the flour and cook for one minute.
  6. Add the wine, cooking continuously, for another minute.
  7. Add the chicken broth and milk. Bring to a boil, and reduce to a simmer, stirring regularly, until the sauce thickens  (about 5 minutes).
  8. Whisk in the mustard, lemon juice, salt and pepper, and reduce heat to low.
  9. Add the meatballs when they are done and stir to coat in the sauce.

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