I made this on a Sunday evening and it was delicious! Please forgive the photo I took with my phone. It was all I had at the time. I served it with 1/2 cup of rice and steamed broccoli for a total of 10 smart points.
Chicken Cordon Bleu Meatballs
Smart Points: 7 smart points per 2 meatballs and 1/4 cup sauce
1 1/2 pounds lean ground chicken (I couldn’t find any chicken so I used turkey)
1/4 cup seasoned whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
1 garlic clove, crushed
1/2 tsp kosher salt
2 (1-ounce) slices lean deli ham, cut into 6 pieces each
3 slices reduced-fat Swiss cheese, cut into 4 pieces each
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
1/4 cup white wine
1 cup chicken broth
1/2 cup 1% milk
1 Tbsp Dijon mustard
1 tsp fresh lemon juice
1/8 tsp pepper
1 tsp chopped fresh parsley
Preheat oven to 425ºF. Spray a large baking sheet with oil.
For the meatballs: In a large bowl, combine the ground chicken (or turkey), bread crumbs, Parmesan, parsley, egg, garlic, and salt. Form 12 meatballs. Stuff each meatball with one piece each of ham and Swiss cheese in the center. Seal the meatballs by pinching them closed. Place on the prepared baking sheet and bake 20 minutes, or until almost cooked through.
For the sauce: Meanwhile, in a large, deep nonstick skillet with a lid, melt the butter over medium heat. Sprinkle in the flour and cook, whisking constantly, for about 1 minute. Whisk in the wine and cook for 1 minute, then whisk in chicken broth and mil. Bring to a boil, then simmer until it thickens slightly, about 5 minutes. Whisk in the mustard and lemon juice, and season with salt and pepper; remove from heat and keep covered.
When the meatballs are done, add them to the skillet with the sauce. Cover and simmer the meatballs over medium-low heat until the meatballs are cooked through and the chicken (or turkey) is no longer pink, about 5 minutes.
To serve, place 2 meatballs on plate and top with 1/4 cup sauce and parsley.
Recipe from Skinnytaste cookbook.