Inside-Out Chicken Cordon Bleu Meatballs & Dijon Pasta

Not a lot to report today but know that this is a relatively easy meal. Simple ingredients and steps.  Mind you the pasta is definitely an acquired taste… if you aren’t a mustard fan, skip it and serve with whatever makes your belly happy!

Meatball Ingredients:

1 lb ground chicken

3-4 mushrooms chopped finely (I use portabella)

Gouda 3 slices

1/2 c breadcrumbs

1 egg

Spinach (just a small handful)

1 tsp garlic powder, salt, pepper

1 tbs rosemary

Breakfast ham slices

Pasta Ingredients:

Dijon mustard (or 2 tbs each horseradish yellow mustard)

1 c heavy cream

1/4 chopped ham/bacon

1 tsp rosemary

2 cloves finely chopped garlic

1 tsp olive oil

pinch salt and pepper

Angel Hair Pasta (but any will do)

Large Muffin/Cupcake pan

Directions: Mix together chicken, chopped mushrooms, breadcrumbs, egg, garlic powder, rosemary, pepper and salt. Form into six balls – using half slice of cheese in center of ball. In muffin pan layer: 3 slices of ham, spinach and sliced mushroom, place ball on top, top with slice of cheese. Bake at 400 for 30-40 minutes.

While meatballs are cooking make sauce and pasta- sauté chopped ham, add oil and garlic to pan add a tsp of water to help garlic from burning. Add mustard and rosemary, salt and pepper. Slowly add heavy cream mixing well. If too thick add water a little at a time. When pasta is done, lightly drain and mix into sauce.


Posted in Cook.

Leave a Reply

Your email address will not be published. Required fields are marked *