Meatballs Cordon-Bleu

• ~ 100-200 grams of prosciutto depending on how much "ham" you want around the cheese. Also consider using Black Forest Ham.
• ~ 100 grams of Gruyere cheese - you could also do emmental or even an old white cheddar.
• ~ 2 lbs of ground chicken or turkey. you could even mix in some ground pork or beef.
• ~ 1/2 teaspoon of allspice
• ~ 1/4 teaspoon of nutmeg
• ~ 300 grams of breadcrumbs, or however much you need to make the meatballs less 'wet' but not dry. Save some for the outer coating.
• 1 egg for binding the meat
• 1 egg for outer coating
• ~ 100 grams Parmesan cheese mixed into breadcrumbs for the coating
• pepper - to taste
• salt - to taste

1. - cut the cheese into smallish cubes.
2. - cut the prosciutto (or ham) into strips.
3. - wrap the cheese with the ham and set aside.
4. - mix the ground meat with the breadcrumbs, allspice, nutmeg, salt, pepper and egg.
5. - take enough of the meat mixture to make a smallish meatball and form it into a small, thin burger patty and put into the palm of your hand.
6. - place the ham and cheese roll into the middle of the patty.
7. - fold up the meat around the ham and cheese trying to keep the meat a uniform thickness around the ham and cheese (this is tricky).
8. - roll the meatball between your palms to form the ball.
9. - preheat the oven to 400F.
10. - when all of the meatballs have been formed then you can coat them in the breadcrumbs just like you would do chicken Parmesan.
11. - brown the meatballs in a fry pan and place them into a baking dish.
12. - place the baking dish into the oven for 20 to 30 minutes.

depending, gruyuere cheese, ground chicken, allspice, nutmeg, breadcrumbs, egg, egg, parmesan cheese, pepper, salt

Taken from www.epicurious.com/recipes/member/views/meatballs-cordon-bleu-50132792 (may not work)