Savory Chicken Cordon Bleu Meatballs in a Garlic Butter Sauce

1.In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, Dijon mustard, 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 1-inch meatballs and place them on a baking sheet lined with parchment paper.

4.Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until they are browned on all sides and cooked through, about 8-10 minutes per batch. Remove the meatballs from the skillet and set aside.

5.In the same skillet, reduce the heat to low and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

6.Stir in the chopped parsley and lemon juice, then return the meatballs to the skillet, gently tossing them in the garlic butter sauce to coat evenly.

7.Serve the meatballs hot, garnished with additional parsley if desired.