Chicken Cordon Bleu Meatballs

In a mixing bowl, combine the minced shallot, half and half, chopped parsley, and beaten egg. Stir in 1/3 cup of the Italian breadcrumbs until well combined. (Prep time: 5 minutes)

Add the finely chopped deli ham and ground chicken to the mixture. Season with kosher salt, pepper, garlic powder, and paprika. Gently mix all ingredients together until just uniform, being careful not to overmix. (Prep time: 5 minutes)

In a shallow dish, combine the remaining Italian breadcrumbs and panko breadcrumbs. Stir to combine. Take a portion of the meat mixture and roll it into a ball. Stuff a Swiss cheese cube into the center of the meatball. Roll the meatball in the breadcrumb mixture until evenly coated. Repeat with the remaining meat mixture and cheese. Place the breaded meatballs on a plate or baking sheet and freeze for 10 minutes to help them hold their shape during cooking. (Prep time: 20 minutes)

Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a rimmed baking sheet. (Prep time: 5 minutes)

Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides. This should take about 5 to 10 minutes. Transfer the browned meatballs to the prepared wire rack on the baking sheet. (Cook time: 10 minutes)

Bake the meatballs in the preheated oven until an instant-read thermometer inserted near the center reads 165 degrees F (74 degrees C), approximately 10 minutes. (Cook time: 10 minutes)

While the meatballs are baking, prepare the Dijon cream sauce. Wipe the skillet clean and melt butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth and half-and-half. Stir in the whole grain Dijon mustard, kosher salt, and pepper. Bring the sauce to a simmer, then reduce the heat and simmer until the sauce is rich and creamy, about 5 minutes. Remove from heat and stir in the lemon juice. (Cook time: 10 minutes)

Serve the Chicken Cordon Bleu Meatballs hot, drizzled generously with the Dijon cream sauce. Garnish with fresh parsley, if desired.