Let’s call this one a work in progress – we really liked them, but I could see two or three changes that would put these over the top into awesome territory. Among them:
*Add more cheese! More ham wouldn’t hurt but more cheese is a definite.
*Cook for less time – these were a bit dried out.
*Optional: these would be great with a bechamel or similar dipping sauce on the side.
1 pound ground chicken
1/3 cup panko, plus more for rolling (probably another 1/2 cup or so)
salt and pepper
1 tsp ground thyme
about 2-3 oz ham
about 2-3 oz gruyere
1-2 tbsp milk
In bowl, combine egg, panko and milk. Let rest a couple of minutes. Add chicken, salt, pepper and thyme. Combine thoroughly.
Cut ham and cheese into small cubes.
Roll mixture into meatballs, inserting 1 ham and 1 cheese cube into the middle of each meatball (note: next time I do this, I will do 1-2 ham cubes and 2-3 cheese cubes). Once meatballs are done, lightly roll them in additional panko. Chill in fridge at least 30 minutes to solidify shape.
Preheat oven to 400.
Cook meatballs until internal temperature is 165 (I cooked mine for about 45 minutes and that was too long. I’d start checking after 30-35 minutes). Optional: serve with dipping sauce.