Keto Chicken Cordon Bleu Meatballs

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 349 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• ½ cup heavy cream
• 1 egg, lightly beaten
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• 1 cup shredded Swiss cheese
• ¾ cup chicken broth
• 1 pound ground chicken
• 1 teaspoon Dijon mustard
• 2 tablespoons minced fresh parsley (Optional)
• 1 pinch cracked black pepper to taste
• ⅓ cup blanched almond flour
• 6 ounces ham steak, cubed into 20 even pieces

Recipe Instructions

Step 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.

Step 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.

Step 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.