Left-Brain / Right-Brain Cookery

A double-take in the kitchen

Not Quite Chicken Cordon Bleu

Not Quite Chicken Cordon Bleu

Not Quite Chicken Cordon Bleu

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 egg
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
Sour cream

  1. 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!).
  2. 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.
  3. 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.
  4. Stab each meatball with a pick. Serve with a small bowl of sour cream for dipping.






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