Keto Chicken Cordon Bleu Meatballs

Name: Keto Chicken Cordon Bleu Meatballs
Prep time: 30 min
Cook time: 15 min
Yield: 6
Ingredients: 1 pound ground chicken; 1/3 cup blanched almond flour; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 egg, lightly beaten; 6 ounces ham steak, cubed into 20 even pieces; 1 tablespoon olive oil; 1 tablespoon butter; 3/4 cup chicken broth; 1 teaspoon Dijon mustard; 1/2 cup heavy cream; 1 cup shredded Swiss cheese; 1 pinch cracked black pepper to taste; 2 tablespoons minced fresh parsley (Optional)

⏱️ Ready in 45 min 🥄 Prep 30 min 🔥 Cook 15 min 👥 6 servings 👁️ 12 views

These ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce are delicious served over zucchini noodles or mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham work better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.

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🔗 Recipe adapted from AllRecipes

#Keto #Under 1 Hour #Dinner

📊 At a Glance

Prep 30 min

Cook 15 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 349

% Daily Value*

Total Fat 23g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 837mg 36%

Total Carbohydrate 3.9g 1%

Dietary Fiber 0.9g 3%

Total Sugars 0.9g

Protein 31.1g 62%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl.

Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate.

Repeat with remaining chicken mixture and ham, making 20 meatballs total.

Heat olive oil in a large skillet over medium-high heat.

Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes.

Transfer meatballs onto a clean plate.

Return skillet to medium heat and melt butter.

Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes.

Stir in heavy cream and whisk until sauce begins to simmer.

Whisk in Swiss cheese until completely melted.

Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes.