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Keto Chicken Cordon Bleu Meatballs

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These chicken Cordon Bleu meatballs are ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce. They are delicious served over zucchini noodles, mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham works better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.

Ingredients:
  • 1 pound ground chicken
  • ⅓ cup blanched almond flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 egg, lightly beaten
  • 6 ounces ham steak, cubed into 20 even pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¾ cup chicken broth
  • 1 teaspoon dijon mustard
  • ½ cup heavy cream
  • 1 cup shredded swiss cheese
  • 1 pinch cracked black pepper to taste
  • 2 tablespoons minced fresh parsley (optional)
Directions:
  1. Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
  2. Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
  3. Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.
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