Crispy Chicken Cordon Bleu Meatballs with Creamy Mustard Sauce

1.In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

2.Fold in the diced ham and Swiss cheese, ensuring they are evenly distributed throughout the mixture.

3.Using your hands, form the mixture into small meatballs, about 1 inch in diameter.

4.Place the flour in a shallow dish and roll each meatball in the flour to coat lightly.

5.In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking until they are golden brown and cooked through, about 6-8 minutes per batch. Remove the meatballs from the skillet and set aside.

6.In the same skillet, reduce the heat to low and add the butter. Once melted, stir in the heavy cream, Dijon mustard, and whole grain mustard. Cook, stirring frequently, until the sauce is smooth and slightly thickened, about 3-4 minutes.

7.Return the meatballs to the skillet, gently tossing them in the sauce to coat evenly.

8.Sprinkle the chopped parsley over the meatballs before serving.

9.Serve the meatballs hot, drizzled with the creamy mustard sauce.