Taste the Air-Chilled Difference®

Chicken Cordon Bleu Meatballs With Sauce Supréme

by , Chef, J and A Catering, Comstock Park, Michigan

Chicken Cordon Bleu Meatballs With Sauce Supréme

Serves 4

    • Meatballs
    • 16 ounces ground Smart Chicken
    • ⅓ cup smoked ham, diced
    • 1½ eggs
    • ⅓ cup bread crumbs
    • 10 ounces Swiss cheese, cut into ½-inch cubes
    • 1 cup oil (vegetable or canola)
    • 1 teaspoon mustard powder
    • Salt and pepper to taste
    • Sauce Supréme
    • 4 tablespoons butter
    • 2 ounces flour (about ⅓ cup)
    • 1 quart chicken stock
    • Salt and pepper to taste
    • 1 cup heavy cream
    • 1 teaspoon dried oregano
    • Finely chopped parsley for garnish

    Preheat oven to 350°F. Place ground chicken, diced ham, bread crumbs, eggs, salt, pepper, and ground mustard into a large mixing bowl. Mix until all the ingredients are well incorporated. Surround ½-inch cubes of Swiss cheese with two tablespoons of meatball mixture. Use wet hands to roll into balls and set aside. (Wetting your hands with water will help prevent the chicken from sticking to your hands.) Heat oil in a deep skillet to 350°F. Once oil is to temperature, place the meatballs in the oil just long enough to brown the outsides of the meatballs. Arrange the meatballs on a sheet tray 1 inch apart. Bake 10 to 15 minutes or until you notice a small amount of cheese begin to ooze from the meatballs and chicken is cooked through.

    Sauce Supréme

    Place butter in a saucepan. Melt the butter over medium heat and stir in the flour. Let this mixture (roux) cook for about 7 minutes, stirring constantly. Add chicken stock, salt, and pepper and bring to a boil. Once boiling, reduce to a simmer. Let reduce for 15 minutes, then stir in heavy cream and dried oregano. Let reduce until sauce thickens to a creamy consistency.

    Spoon sauce onto a plate and arrange three meatballs in the center of the plate. Garnish with finely chopped parsley.

    Pairing: Founder's Oatmeal Stout