Chicken Cordon Blue Meatballs with Dijon sauce and asparagus.

This a another all Aldi meal and the family devoured it. I like cooking things ahead of time and these are tasty reheated.

Serves 10 meatballs

Preheat oven to 400. Line a baking sheet with foil and spray with cooking spray.

1 package of ground chicken

1/2 cup of bread crumbs or 1 slice of bread chopped in a food processor

1/4 cup grated Parmesan

1 teaspoon of dried parsley

1 eggs- beaten

1 clove of garlic- grated or minced

Pinch of salt

Two slices of ham cut into small pieces

1/4 cup of shredded gruyere cheese- can be a very full cup

Put all the above ingredients into a medium bowl and mix with your hands until everything is incorporated.

Form meatballs and place them on a lined baking sheet and cook for 22 minutes at 400.

While meatballs are cooking make the sauce.

1 1/2 tablespoons of butter

1 tablespoon of flour

1 cup chicken stock

1/2 cup of milk

1 tablespoon of Dijon mustard

Juice of half a lemon

S&P

1 teaspoon of dried parsley

In a small bowl combine stock, milk, and mustard. Stir and set aside.

In a large skillet heat butter over medium heat. Add flour and whisk for 45 seconds.

Add liquids and stir. Simmer until sauce thickens about 8 minutes. Add lemon juice, S&P, and parsley. Add meatballs and stir.. Cook for two more minutes.

Serve with roasted asparagus.

Trim ends of asparagus. Place on a baking sheet lined with parchment paper. Drizzle with evoo and S&P. Roast at 400 for 8-10 minutes.