• 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. Slowly whisk in half & half cream until well blended. Add dijon mustard, Worcestershire sauce, hot sauce, and grated parmesan. Cook until parmesan is melted. Season with salt and black pepper to taste.
  

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.