I believe I mentioned a while back that I was trying to transition to a healthier lifestyle and that I wanted to incorporate workouts and recipes on my blog; clearly I have been slacking in both of those departments…until today! I made my skinny-ish chicken cordon bleu meatballs the other night and thought I would hop on here and share the recipe with you! I originally got the idea from the Skinnytaste Cookbook by Gina Homolka and after umpteen dozen tries, I think I have finally perfected the recipe (at least for my taste buds)! My take on this delicious, hearty meal is a little different than what’s laid out in the cookbook, but I think it’s just as good! It’s an easy meal to throw together and I usually serve it with roasted asparagus or steamed broccoli! WARNING: It can be a wee bit messy, but I promise it’s worth it!
Ingredients (makes 6 large meatballs)
- 1 lb ground Chicken
- 1 egg
- 1/2 TSP garlic (minced) – you can add more depending on your preference.
- 1/2 TSP Rotisserie chicken seasoning
- 1/4 cup parmesan cheese
- 1/2 (heaping) cup of bread crumbs – I use Italian breadcrumbs and think they add the perfect flavor, but any kind will do!
- 4-6 slices of swiss cheese (I use the thin slices)
- 4-6 slices of ham
- non-stick cooking spray
For the Asparagus:
- Himalayan sea salt
- Crushed black pepper
- Rotisserie seasoning
** The original recipe will make more (but smaller) than 6 meatballs and includes a sauce that is used to top them off; however I just use a little hot sauce for dipping instead. :)**
Pre-heat your oven to 425 degrees F. In a medium sized mixing bowl, combine ground chicken, egg, garlic, parmesan cheese, rotisserie seasoning, and breadcrumbs until everything is mixed!
Take your ham and cheese slices and start breaking them apart; wrapping the ham around the swiss cheese to create a little ball (you can see from the picture above that I didn’t create a ball, I was being lazy). Do this until all of the ham and cheese is used!
Now it’s time to stuff your meatballs! There are a couple of ways to do this: after making your perfectly shaped meatballs, use your thumb to make a hole! That’s where the ham and cheese will go! Or you can create a hamburger-esq patty and place the ham & cheese mixture in the center and close it up that way! Whatever works for you!
Once all of your meatballs are assembled, spray a 9 x 13 inch baking sheet with non-stick cooking spray (I used canola oil spray) and place the meatballs on the tray, sticking them in the oven for 15 minutes. After 15 minutes, check the meatballs, flipping them over to ensure that they don’t get too brown on the bottom and put them back in for an additional 5-7 minutes!
Spray an additional baking sheet with non-stick cooking spray and place your asparagus on the tray. Add salt, pepper and rotisserie seasoning (or whatever seasonings you like) to taste and place in the oven with the meatballs to cook for 5-7 minutes! Cook to desired crisp/softness!
Take 2 meatballs, a heaping helping of asparagus and a little hot sauce on the side (not pictured) and voila! Dinner is served!
I hope you all enjoyed this post, it was definitely a little different for me. I’m certainly no chef, so if you try this out and put your own spin on it, let me know so that I can give it a try!