Cordon Bleu Meatballs with Dijon Gravy

by Rachael Ray 11:17 AM, December 15, 2017

Aired December 22, 2017

Serves Makes about 30 meatballs

For the meatballs:
1/4 pound deli-sliced mild ham, coarsely chopped
1 shallot, coarsely chopped
2 cloves garlic, crushed
1/2 cup (a handful) parsley tops
A few sprigs thyme, stemmed
1 pound ground chicken
Salt and pepper
A few grates nutmeg (about 1/8 teaspoon)
1 cup fresh breadcrumbs from white bread
Milk, to moisten crumbs
2 egg yolks
1/2 pound chunk Comté, Gruyère or Swiss cheese, cut into half-inch cubes

About 1 1/2 cups all-purpose flour, for dredging
Salt and pepper
4 eggs, beaten
1 cup panko breadcrumbs
1 cup fine breadcrumbs
A handful parsley, finely chopped
A few sprigs thyme, stemmed
Zest of 1 lemon
1/2 cup grated Parmigiano-Reggiano cheese
About 1 quart safflower or vegetable oil, for frying,

For the gravy:
4 tablespoons butter
3 tablespoons flour
Salt and white pepper
1/2 cup white wine
2 cups chicken stock
Juice of 1/2 lemon
1/4 cup heavy cream
2 rounded tablespoons Dijon mustard
About 2 tablespoons fresh tarragon, chopped


In a food processor, pulse the ham, shallot, garlic and herbs to finely chop.

Place chicken in a bowl and season with salt and pepper and nutmeg. Add moistened bread (squeeze out any excess liquid), egg yolks and the ham mixture, and combine. Use a small scoop to portion meat, flatten it out in your hand, place a cheese cube in the center and wrap meat around cheese as you roll the balls.

Arrange a breading station: In three shallow dishes, place flour seasoned with salt and pepper, the eggs and breadcrumbs combined with herbs, lemon zest and Parm.

Heat oil to 350°F in tabletop fryer, Dutch oven or deep, cast-iron skillet. Fry meatballs to deeply golden and keep warm in a low oven while you prepare the gravy.

In a skillet or saucepot, melt butter. Whisk in flour, season with salt and white pepper. Whisk in wine then chicken stock and thicken. Add lemon juice then cream, remove from heat and stir in Dijon and tarragon.

Serve meatballs with warm tarragon gravy alongside.