Ingredients
1 lb. ground chicken
1 1/4 c. panko bread crumbs
1/4 c. grated Parmesan
1 large egg
1 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend
2 oz. Swiss cheese, cut into sixteen 1/2" pieces
4 thin slices deli black forest ham, quartered
2 tbsp. extra-virgin olive oil
1 tbsp. butter
1 tbsp. all-purpose flour
1 c. whole milk
2 tsp. Dijon mustard
3/4 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend
2 tbsp. freshly chopped parsley, for serving
Preparation
Step 1Make 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 2Using 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 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 4Make 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 5Sprinkle with parsley before serving.
Made it? Let us know how it went in the comment section below!
