Chicken Cordon Bleu Meatballs

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Step 1

Step 1 Make the meatballs: In a medium bowl, combine chicken, panko, Parmesan, egg, and 1 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Scoop meatball mixture into 16 small balls, about 2 tablespoons each.

Step 2

Step 2 Using lightly dampened hands, flatten one ball into a thin patty. Wrap one piece of Swiss cheese in one piece of ham, then press into the center of a patty and seal patty tightly around cheese. Repeat with remaining balls, cheese, and ham.

Step 3

Step 3 In a medium high-sided skillet over medium-high heat, heat oil. Add meatballs and cook, turning frequently, until deeply golden all over and cooked through, about 8 minutes. Transfer meatballs to a plate. Wipe excess oil from skillet.

Step 4

Step 4 Make the sauce: Reduce heat to medium and add butter and flour. Cook, stirring to lightly toast the flour, 30 seconds. Whisk in milk, Dijon, and ¾ teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring to a simmer and return meatballs to skillet. Cook, stirring, until thickened, about 2 minutes.

Step 5

Step 5 Sprinkle with parsley before serving