LEFT BRAIN: Not Quite Chicken Cordon Bleu
All the expected flavours are here in these meatballs. My husband and I attended a family wedding in New Hampshire this summer, and of the numerous platters bearing delicious nibbles passed by at the cocktail party, one featured these very popular meatballs.
So, I had to figure out how to make them. Best of all: make ‘em ahead, freeze and cook from frozen whenever a few are needed.
Makes about 3 dozen
1 lb (450 g) ground chicken
1/2 cup (30 g) panko dry-bread crumbs
1/2 cup (2.5 oz /70 g) finely-chopped ham
1/2 cup (2.5 oz /70 g) finely-chopped Swiss cheese
1 large finely-chopped green onion
1 clove garlic, minced
1/2 tsp (4 g) salt
1/4 tsp (1 g) cayenne
1/4 cup (10 g) finely-chopped fresh parsley (optional)
Flour, about 1/2 cup (64 g)
Peanut, olive or other vegetable oil
- Loosen chicken in a large mixing bowl. Add egg, panko, ham, cheese, onion, garlic, salt, cayenne and parsley. Mix thoroughly as if for a meat loaf (I use my hands!).
- Form mixture into 3/4-inch diameter meatballs (each weighs 20g for those of a precise mindset, about 3/4 oz). Drop each into flour to coat and lay separately on a tray. Freeze; then transfer to a heavy plastic bag. Meatballs keep frozen for at least a month.
- When ready to serve, do not defrost. Heat a tablespoon or two of oil in a sauté pan over medium heat and add the number of meatballs desired. Shake the pan often to keep the round shape. Sauté until deliciously browned, about 15 minutes.
- Stab each meatball with a pick. Serve with a small bowl of sour cream for dipping.