I found a recipe on Rachel Ray’s website and used it as an inspiration for my own spin. I used ground turkey instead of chicken combined with chopped ham and formed meatballs. Tucked in each meatball is a cube of swiss cheese. The meatballs are coated with panko breadcrumbs (for a great crispy crunch) and fried until golden. Now every chicken nugget needs some kind of dipping sauce so for this, we paired it with a garlic mustard. Who knows, maybe we can introduce this to kids and see if we can develop their palates even more…
Cordon Bleu Croquettes
recipe inspired by Rachel Ray
1 pound ground turkey breast
4 thin slices baked ham, chopped fine
1/2 large onion, finely chopped
1/2 teaspoon poultry seasoning or ground thyme
1/2 teaspoon paprika
Salt and freshly ground pepper
1/4 pound chunk Swiss cheese, cubed
1/2 cup panko bread crumbs for coating
Olive oil, for frying
In a medium bowl, combine the turkey, ham, onion, poultry seasoning, paprika, salt and pepper. Take a cube of swiss chese and form a meatball around it with the turkey/ham mixture.
In a small bowl, place the breadcrumbs and roll each meatball in the breadcrumbs to coat.
In a large skillet, heat 1 inch olive oil over medium-high heat. Add the coated meatballs and fry, turning once, until browned, about 4-6 minutes. Drain on paper towels and sprinkle with salt.