Baked Chicken Cordon Bleu Meatballs

Baked Chicken Cordon Bleu Meatballs bring everything you love about the classic French-inspired dish into a cozy, family-friendly format. Instead of stuffing whole chicken breasts, these juicy meatballs are filled with melty Swiss cheese and savory ham. Then, they’re baked until golden and finished with a silky Dijon cream sauce.

Originally, Chicken Cordon Bleu became popular in America in the 1960s, even though its name means “blue ribbon” in French. Traditionally, it features chicken wrapped around ham and cheese. However, this modern version makes it easier, faster, and perfect for weeknights.

Moreover, these baked meatballs stay incredibly moist, thanks to a balanced blend of breadcrumbs and seasoning. As they bake, the cheese melts beautifully inside, creating a rich, creamy center. Finally, the Dijon cream sauce ties everything together with subtle tang and depth.

If you love comforting, elegant dinners that feel upscale yet simple, this recipe deserves a spot on your table.

Recipe Yield: 6 servings

INGREDIENTS

1 lb ground chicken
1 cup finely diced cooked ham
1 cup shredded Swiss cheese
1/2 cup plain breadcrumbs
1 large egg
2 tbsp milk
2 tbsp finely grated Parmesan
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Dijon Cream Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cup whole milk
1/2 cup heavy cream
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper

INSTRUCTIONS

1. Preheat and Prepare:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

2. Mix the Meatball Base:
In a large bowl, combine ground chicken, breadcrumbs, egg, milk, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.

3. Fill and Shape:
Scoop about 2 tbsp mixture, flatten slightly, then place a small pinch of Swiss cheese and diced ham in the center. Carefully wrap the chicken mixture around filling and roll into a ball. Repeat with remaining mixture.

4. Bake Until Golden:
Place meatballs on prepared sheet. Brush lightly with olive oil. Bake 18–22 minutes, or until internal temperature reaches 165°F.

5. Make the Dijon Cream Sauce:
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk and cream while whisking. Then stir in Dijon, salt, and pepper. Simmer until thick and smooth.

6. Finish and Serve:
Spoon warm Dijon cream sauce over baked meatballs and serve immediately.

Helpful Tips to Perfect This Recipe

• Don’t Overmix the Chicken: Overworking ground chicken makes meatballs dense. Instead, mix just until combined to keep them tender and juicy.
• Seal the Filling Well: Carefully wrap the cheese and ham completely inside the chicken mixture. Otherwise, the cheese may leak during baking.
• Use Freshly Shredded Swiss: Pre-shredded cheese doesn’t melt as smoothly. For best results, grate fresh Swiss cheese for that creamy center.