Air fryer chicken cordon bleu meatballs are made of seasoned ground chicken and filled with melted Swiss cheese and diced ham then battered and cooked until golden crispy. Served with a creamy dijon mustard sauce.
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These air fryer chicken meatballs are very similar to chicken cordon bleu. They have the melted Swiss cheese and ham in the center and the crispy coating on the outside. They can be eaten as an appetizer for guests or as a meal.
I find them tasty enough with just plain dijon mustard, but adding a sauce for chicken meatballs like this creamy sauce with parmesan was a really delicious addition. It gave it the extra flavor I didn’t know it needed!
Looking for other stuffed meatballs for your air fryer? Try scotch eggs! They’re made with whole eggs wrapped in ground pork then breaded and air fried until golden brown.
Air Fryer Chicken Cordon Bleu Meatball Ingredients
- Ground Chicken
- Breadcrumbs or Panko
- Large Eggs
- Worcestershire Sauce
- Garlic Powder
- Salt
- Black Pepper
- Finely Diced Ham
- Shredded Swiss Cheese or 8 oz of Swiss Cheese Cut into Small Cubes, shredded is messier, but is easier to wrap in the meatballs
- Oil Cooking Spray
- Butter
- All-Purpose Flour
- Worcestershire Sauce
- Dijon Mustard
- Half & Half Cream
- Grated Parmesan
- Hot Sauce
How to Make Air Fryer Chicken Cordon Bleu Meatballs
- In a large bowl, mix together ground chicken, ½ cup of the breadcrumbs, 1 egg, Worcestershire sauce, salt, and pepper.
- Use a tablespoon to measure 2 tablespoons of mixture into your hand (or use a an ice cream scoop or medium-sized cookie scoop) and shape meat into a flat disc.
- Place about ½ teaspoon of diced ham and 1 small cube or ½ teaspoon of shredded Swiss cheese into the center of each. Carefully fold the ground chicken around the center filling and shape into a ball.
- In a shallow dish, scramble 2 eggs. In another dish, add 1 cup breadcrumbs. Dip each meatball in egg then coat in breadcrumbs.
- Lightly spray the air fryer basket with cooking oil. Add a single layer of meatballs and lightly spray them with cooking oil as well.
- Set the temperature to 350 degrees Fahrenheit and cook for 10 minutes. Shake the basket halfway through. To crisp the outside, set the temperature to 400 degrees Fahrenheit and cook an additional 4-5 minutes until crispy.
- While it cooks, make the sauce by melting the butter in a saucepan. Whisk in flour, salt, and pepper. Slowly whisk in half & half cream until well blended. Add dijon mustard, Worcestershire sauce, hot sauce, and grated parmesan. Cook until parmesan is melted.
- Serve the chicken meatballs in sauce, drizzle it on top, or dip into it.
How to Make it Low-Carb
You can also make meatballs without breadcrumbs to enjoy them as a low-carb appetizer. Leave out the breadcrumbs and egg from the ground chicken, but still combine the Worchestershire, salt, and black pepper. Shape and fill each one according to the recipe, then add to the air fryer basket.
I would not spray them with cooking oil either, they won’t need it. Cook for 350 degrees Fahrenheit for 10 minutes and shake the basket halfway through the cooking time.
To make the sauce low-carb and still have it thickened without the roux (the butter and flour mixture), use heavy whipping cream in place of the half & half cream. This does, of course, increase the fat content, but it is perfect if you’re doing keto.
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Air Fryer Chicken Cordon Bleu Meatballs
Ingredients
Meatballs
- 1 pound Ground Chicken
- 1 ½ cups Breadcrumbs or Panko, divided
- 3 Large Eggs, divided
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Finely Diced Ham
- ¾ cup Shredded Swiss Cheese or 8 oz of Swiss Cheese Cut into Small Cubes, shredded is messier, but is easier to wrap in the meatballs
- Oil Cooking Spray
Dijon Sauce
- ½ cup Butter
- ½ cup All-Purpose Flour
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 ¼ cup Half & Half Cream
- ¼ cup Grated Parmesan
- 1-2 teaspoons Hot Sauce
Instructions
- In a large bowl, combine ground chicken, ½ cup breadcrumbs, 1 egg, Worcestershire sauce, salt, and pepper.
- Use a tablespoon to measure 2 tablespoons of mixture into your hand (or use a an ice cream sco or medium-sized cookie scoop) and shape meat into a flat disc. Place about ½ teaspoon of diced ham and 1 small cube or ½ teaspoon of shredded Swiss cheese into the center of each. Carefully fold the ground chicken around the center filling and shape into a ball.
- In a shallow dish, scramble 2 eggs. In another dish, add 1 cup breadcrumbs. Dip each meatball in egg then coat in breadcrumbs.
- In a saucepan, melt butter. Whisk in flour, salt, and pepper. Slowly whisk in half & half cream until well blended. Add dijon mustard, Worcestershire sauce, hot sauce, and grated parmesan. Cook until parmesan is melted.
Air Fryer Meatballs
- Lightly spray air fryer basket with cooking oil. Add a single layer of meatballs and lightly spray them with cooking oil as well.
- Set the temperature to 350 degrees Fahrenheit and cook for 10 minutes. Shake the basket halfway through. To crisp the outside, set the temperature to 400 degrees Fahrenheit and cook an additional 4-5 minutes until crispy.
Pan-Fried Meatballs
- Heat canola or vegetable oil in a large pan over medium-high heat. Add 1-2" of oil to come up half-way on each meatball. Once the oil is hot, add each meatball and cook until golden brown, about 2 minutes per side. Remove with a slotted spoon and place on a paper towel to drain. Serve chicken meatballs with dijon sauce.
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