Gabriela Morales

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Gabriela Morales

Cordon Bleu Meatballs

10 mins

Low

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Gabriela Morales

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Cordon Bleu is a well-known dish of Swiss origin. Cordon Bleu, in general terms, is a meat cutlet filled with ham and cheese, that has been breaded and deep-fried. Take this classic to the next level and prepare these Cordon Bleu meatballs served over a rich and creamy tomato sauce. This innovative take on the classic Cordon Bleu is perfect for breaking your cooking rut! Replace the chicken ground meat with any kind of meat and even fish if you want to take it in that direction. Nearly all the world's cultures have some sort of meatballs, so it is not surprising that it is a truly versatile dish. You’ll definitely love this Cordon Bleu Meatballs!

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Ingredients

4 portions

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Preparation

For the meatballs: In a bowl, mix ground chicken and salt and pepper to taste. Scoop out a tablespoon of meat mixture and hold it in your hand. Press a cube of ham and a bit of shredded Oaxaca cheese into the middle, shape into one-inch meatballs and reserve.

For the breading: Roll chicken meatballs in eggs, then breadcrumbs; set aside.

Heat a pot over medium heat. Add oil to the pot, once hot add the chicken meatballs, and fry until cooked through. Drain on paper towels and reserve.

For the sauce: Heat a pan over medium heat. Add oil to the pan, once hot add onion, tomato, chipotle and cook through. Pour in chicken broth and cook until reduced and thickened. Transfer the sauce, cream cheese, and sour cream to a blender. Blend to a silky sauce

Spoon sauce onto a platter, place chicken meatballs on sauce and garnish with oregano.