Spicy Chicken Cordon Bleu Meatballs with a Zesty Twist

1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2In a large mixing bowl, combine the ground chicken (1 pound), breadcrumbs (½ cup), Parmesan cheese (¼ cup), garlic powder (1 teaspoon), onion powder (1 teaspoon), smoked paprika (1 teaspoon), cayenne pepper (½ teaspoon), salt (½ teaspoon), black pepper (¼ teaspoon), and egg (1). Mix until all ingredients are well incorporated.

3Fold in the diced ham (4 ounces) and Swiss cheese (4 ounces) into the chicken (1 pound) mixture, ensuring they are evenly distributed.

4In a small bowl, mix together the Dijon mustard (1 tablespoon) and hot sauce (1 tablespoon). Add this mixture to the chicken (1 pound) mixture and stir until combined.

5Using your hands, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

6Drizzle the meatballs with olive oil (1 tablespoon) to help them brown and develop a crispy exterior.

7Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.

8While the meatballs are baking, prepare the garnish by mixing the chopped parsley (¼ cup) and lemon (1) zest in a small bowl.

9Once the meatballs are done, remove them from the oven and let them cool slightly.

10Serve the meatballs warm, garnished with the parsley (¼ cup) and lemon (1) zest mixture for a zesty finish.