Chicken Cordon Bleu Meatballs w/ White Wine Sauce



Meatball Mixture

  • 2 lbs. ground chicken
  • 1 tsp black pepper
  • 2 eggs
  • 1 cup breadcrumbs


  • 1 cup Breadcrumbs
  • 1/2 cup Grated parmesan cheese
  • Salt and pepper to taste


  • Bacon strips, cut in half
  • Sandwich-sliced havarti cheese, cut into quarters
  • Shaved or shredded parmesan cheese
  • 2 eggs, beaten


  • Combine ingredients for meatball mixture in a bowl.
  • Combine ingredients for breading in a separate bowl.
  • In a third bowl, beat eggs with a little bit of water. Bowl should be big enough to dip the meatball in.
  • Wrap 2 quarters of havarti cheese (half a slice, total) in bacon strip. Form meatball mixture around this. The meatball will end up being about 2 inches in diameter (a little smaller than a tennis ball).
  • Dip the meatball in egg, and then roll in breadcrumbs.
  • Fry meatballs in a pan on the stove. Since they are pretty thick, make sure to cook all sides of the meatball, and cook at a medium temperature. Covering the pan can help keep the heat in the pan too. This may take a while (several minutes per side), you don't want to be eating raw chicken!
  • While meatballs are cooking, make the sauce in a separate pan, per the recipe below.
  • Serve meatballs covered with sauce, garnished with shaved or shredded parmesan and fresh tarragon leftover from the sauce. Pairs great with the leftover wine, too!



  • 2 slices of bacon, chopped into 1/2 inch pieces
  • 4 green onions, copped
  • 2 cups of white wine (pinot grigio)
  • 1 cup of heavy cream
  • 6 cloves of garlic
  • Salt and pepper to taste
  • Fresh tarragon to taste
  • Corn starch


  • Cook bacon and green onions in pan to release juices, then transfer to another pan.
  • Add remaining ingredients to pan and bring to boil.
  • Add bacon and green onions previously removed, then reduce heat to a simmer.
  • Simmer sauce until it has lost about half its volume.
  • Add a few pinches of corn starch to thicken to desired consistency.