Ingredients

The following ingredients have 30 Servings
  • 1/4 pound deli-sliced mild ham
  • coarsely chopped
  • 1 shallot
  • coarsely chopped
  • 2 cloves garlic
  • crushed
  • 1/2 cup (a handful) parsley tops
  • A few sprigs thyme
  • stemmed
  • 1 pound ground chicken
  • Salt and pepper
  • A few grates nutmeg (about 1/8 teaspoon)
  • 1 cup fresh breadcrumbs from white bread
  • Milk
  • to moisten crumbs
  • 2 egg yolks
  • 1/2 pound chunk Comté
  • Gruyère or Swiss cheese
  • cut into half-inch cubes
  • About 1 1/2 cups all-purpose flour
  • for dredging
  • Salt and pepper
  • 4 eggs
  • beaten
  • 1 cup panko breadcrumbs
  • 1 cup fine breadcrumbs
  • A handful parsley
  • finely chopped
  • A few sprigs thyme
  • stemmed
  • Zest of 1 lemon
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • About 1 quart safflower or vegetable oil
  • for frying
  • 4 tablespoons butter
  • 3 tablespoons flour
  • Salt and white pepper
  • 1/2 cup white wine
  • 2 cups chicken stock
  • Juice of 1/2 lemon
  • 1/4 cup heavy cream
  • 2 rounded tablespoons Dijon mustard
  • About 2 tablespoons fresh tarragon
  • chopped

Instruction

  • In a food processor, pulse the ham, shallot, garlic and herbs to finely chop
  • Place chicken in a bowl and season with salt and pepper and nutmeg
  • Add moistened bread (squeeze out any excess liquid), egg yolks and the ham mixture, and combine
  • Use a small scoop to portion meat, flatten it out in your hand, place a cheese cube in the center and wrap meat around cheese as you roll the balls
  • Arrange a breading station: In three shallow dishes, place flour seasoned with salt and pepper, the eggs, and breadcrumbs combined with herbs, lemon zest and Parm
  • Working a few meatballs at a time, dredge the meatballs in the seasoned flour, then dip them into the egg before coating them in the breadcrumb mixture
  • Transfer to a work surface as you finish coating the meatballs
  • Heat oil to 350°F in tabletop fryer, Dutch oven or deep, cast-iron skillet
  • Fry meatballs to deeply golden and keep warm in a low oven while you prepare the gravy
  • In a skillet or saucepot, melt butter
  • Whisk in flour, season with salt and white pepper
  • Whisk in wine then chicken stock and thicken
  • Add lemon juice then cream, remove from heat and stir in Dijon and tarragon
  • Serve meatballs with warm tarragon gravy alongside