Description
Perfect bites of ham, Swiss, and chicken dipped in a sour cream mustard dip. Wonderful for parties and so much simpler than traditional Cordon Bleu!
Ingredients
- FOR THE MEATBALLS:
- 6 ounces, weight Ham, Any Kind, Diced
- 1 whole Egg
- ⅔ cups Breadcrumbs
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 2 pounds Ground Chicken
- 6 ounces, weight Grated Swiss Cheese
- FOR THE MUSTARD SOUR CREAM:
- ½ cups Sour Cream
- 3 Tablespoons Mustard, The Grainiest/fanciest You Have!
- ¼ teaspoons Salt
Preparation
For the meatballs, preheat oven to 400ºF and prepare a baking sheet with a baking rack inside for cooking.
Add ham, egg, breadcrumbs, and spices to a food processor. Blend together to form a paste—the ham should be ground similar to the chicken.
Add ham mixture to a large bowl with chicken and cheese. Mix with your hands to distribute the ham into the chicken. Form into 35 to 40 meatballs, about 1 1/2 inches in diameter. Place meatballs on the baking rack inside the baking sheet.
Bake meatballs for 22–25 minutes at 400ºF.
While meatballs are baking, combine ingredients for the mustard sauce in a bowl. Taste, and add more salt or mustard to your preference.
Remove meatballs from the oven and let cool for a minute or two. Serve with the sauce for dipping. Enjoy!
Note: These can be made in advance, baked, then kept in the fridge for a few days. Bake again at 300ºF until cheese is gooey, and serve with the dipping sauce.
