Chicken Cordon Bleu Meatballs – Low Carb and Gluten Free Recipe
A low carb and gluten free meatball recipe based on the classic French Chicken Cordon Bleu. Stuffed with Swiss cheese and fried to crispy, golden perfection!
A low carb and gluten free meatball recipe based on the classic French Chicken Cordon Bleu. Stuffed with Swiss cheese and fried to crispy, golden perfection!
- 1 egg
- 1/2 tsp paprika
- 1 egg beaten
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated parmesan cheese
- 1/2 tsp garlic powder
- oil for frying
- 1/4 tsp black pepper
- 1 tsp dijon mustard
- 1/3 cup almond flour
- 1/4 tsp paprika
- 1/2 tsp kosher salt
- 1/3 cup coconut flour
- 1 tbsp dried parsley
- 1 lb ground chicken or turkey
- 4 slices deli ham finely chopped
- 16 1/2 inch squares swiss (or other) cheese
- 2 tbsp chopped dill pickle (or dill pickle relish)
- Carbohydrate 3.58053906489449 g
- Cholesterol 7.04117187787414 mg
- Fat 14.7294120380146 g
- Fiber 1.96009054790777 g
- Protein 2.69473906356112 g
- Saturated Fat 6.63422356757205 g
- Serving Size 1 1 meatballs, approximately 1/2 cup sauce (32g)
- Sodium 217.341678170236 mg
- Sugar 1.62044851698672 g
- Trans Fat 1.76112746997566 g
- Calories 152 calories
Step-by-step
- Combine the ground meat, egg, almond flour, Parmesan cheese, salt, pepper, paprika, garlic powder, dried parsley, and chopped ham in a medium sized bowl.
- Mix well with your hands and form into 16 balls.
- Take each ball and press a square of cheese into the middle, reforming the meat evenly around the cheese with your hands.
- Combine the coconut flour, salt and paprika in a medium bowl.
- Add the beaten egg to a separate small bowl.
- Add your choice of frying oil (lard, light olive, coconut, peanut, etc.) in a medium-sized nonstick pan to a depth of about 1/2 an inch.
- Heat oil to about 350 degrees (F).
- While the oil is heating, dip your meatballs into the egg mixture, then the coconut flour mixture until evenly coated.
- Fry the meatballs in the hot oil for about 3 minutes per side.
- Remove from the oil and place on a paper towel-lined plate until ready to serve.
- Combine the mayonnaise, sour cream, dill pickle, and mustard in a small bowl and mix well.
Textural Contrasts Through Smart Flours
Using almond flour inside the meat mixture binds proteins without heavy wheat starches, while coconut flour on the exterior creates an ultra-crisp crust during shallow frying. Swapping these flours requires caution because coconut flour absorbs significantly more liquid than almond flour, altering the density of the meat mixture entirely.Managing Dairy and Meat Ratios
Ground chicken or turkey naturally lacks the high fat content of beef, meaning finely chopped deli ham adds crucial moisture pockets alongside the hidden Swiss cheese cube. Seal the meat completely around each half-inch cheese square to prevent explosive melting into the hot oil.Frying Dynamics and Sauce Integration
Maintain frying oil at 350 degrees Fahrenheit to ensure the exterior turns golden without burning before the internal poultry is fully cooked. Drain finished batches on paper towels immediately to preserve the crust, then pair with a pungent dill pickle and Dijon mustard sauce that cuts through the rich frying fat.
