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Chicken Cordon Bleu Balls
I created this recipe to try to duplicate some finger food I had at a restaurant. They are great as an entrée or as a fun food for kids.
Ingredients
Serves: 12
- 280g chicken mince
- 1/4 cup cooked, diced ham
- 1 egg
- 1/2 cup (60g) breadcrumbs
- 230g Swiss cheese, cut into 1cm cubes
- 3 cups (750ml) canola oil for frying
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Preheat oven to 180 degrees C.
- Combine the chicken, ham and egg in a large bowl until well blended. Gradually add breadcrumbs until the mixture loses its stickiness and can be easily formed into balls.
- Form the chicken mixture around the cheese cubes, forming 5cm balls. Place on a plate.
- Heat 4cm of oil in a deep frypan to 180 degrees C. Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels and place in baking dish.
- Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.
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Reviews and Ratings
Global Ratings:
(93)
Reviews in English (74)
I took this to a 4th of July party and it was gone in seconds and people were looking for more! I did "tweak" the recipe a bit and it turned out great. I made it with italian style bread crumbs and added salt and pepper to the meat mixture. I also rolled the meatballs in the italian bread crumbs plus grated parmesian cheese before frying them. After I took the meatballs out of the oven I sprinkled some of the parmesian cheese on top. People could not believe I made this from scratch, and I already have requests to make it for the next gathering! - 05 Jul 2007 (Review from Allrecipes USA and Canada)
Very tasty, although a little dry. I'm glad someone suggested salt and pepper because the ingredients should have listed that since it calls for plain bread crumbs and raw chicken. I added season salt but it still needed a little more. To combat the dryness I made some dipping sauce (suggested by a recipe here for regular chicken cordon bleu): 1 can cream of chicken soup + 1/2 cup sour cream + 1 tsp. lemon juice (or white wine) + 1 T. parmesan cheese. Heated in a small saucepan for a while, and the balls were really good dipped in it! Added just the extra kick they needed. Great recipe, and I'll definitely use it again! - 01 Feb 2009 (Review from Allrecipes USA and Canada)
It was good but if you make them with fine chopped onion and a little shake of tobasco and then roll them in some shake & bake you can put them right in the oven and you don't have to fry them. I used that ranch shake & bake. Ranch dip is good with them too. - 31 Jan 2010 (Review from Allrecipes USA and Canada)