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Delicious Cordon Bleu Beef Meatballs & Creamy Dijon Sauce

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Indulge in the delightful flavors of Cordon Bleu with these tender beef meatballs filled with smoky ham and gooey Swiss cheese, all smothered in a creamy Dijon sauce. Perfect for a cozy dinner or an impressive appetizer, this dish is sure to impress your family and guests.

Ingredients

  • Ground Beef
  • Deli Ham
  • Swiss Cheese
  • Breadcrumbs
  • Egg
  • Salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder
  • Dried Thyme
  • Smoked Paprika
  • Dijon Mustard
  • Heavy Cream
  • Beef Broth
  • Shallots
  • Garlic
  • Butter
  • Fresh Parsley

Instructions

  1. First things first, let's get organized. If your Swiss cheese isn’t already shredded, take a moment to grate it or cut it into very small cubes. Dice your ham into small, manageable pieces – about ¼-inch squares are perfect. Finely mince your shallots and garlic for the sauce.
  2. In a large mixing bowl, gently combine the ground beef, breadcrumbs, egg, salt, pepper, and garlic powder. It’s important not to overmix the meat, as this can lead to tough meatballs. Mix just until everything is incorporated.
  3. Take about 1.5 to 2 tablespoons of the meat mixture and flatten it into a small patty in the palm of your hand. Place a few pieces of diced ham and a small pinch of Swiss cheese in the center of the patty.
  4. Carefully fold the meat mixture around the ham and cheese, sealing it completely. Roll it gently between your palms to form a uniform, compact meatball. Repeat this process until all of your meat mixture is used.
  5. Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon of olive oil or butter.
  6. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear them for about 2-3 minutes per side, turning occasionally, until they are beautifully browned on all sides.
  7. Preheat your oven to 375°F (190°C). Transfer the meatballs to the preheated oven. Bake for 10-15 minutes, or until they are cooked through and reach an internal temperature of 160°F (71°C). Remove from the oven and set aside.
  8. While the meatballs are finishing in the oven, let's make the sauce. If you used an oven-safe skillet for searing the meatballs, carefully drain off any excess grease, but leave behind those flavorful browned bits.
  9. Return the skillet to medium heat. Add a tablespoon of butter. Once melted, add the minced shallots and sauté for 2-3 minutes until they become softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
  10. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes.
  11. Whisk in the Dijon mustard until fully incorporated. Then, slowly pour in the heavy cream, whisking continuously. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
  12. Once the sauce is thickened and perfectly seasoned, gently add the cooked meatballs back into the skillet. Spoon the creamy Dijon sauce over the meatballs, ensuring they are beautifully coated.
  13. Garnish generously with fresh chopped parsley. Serve immediately.

Nutrition

Keywords: Don't overmix the meat to keep the meatballs tender. Keep your hands wet when forming the meatballs to prevent sticking. Ensure a good seal around the ham and cheese to avoid leaks during cooking.

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