Got protein?
Protein is having its moment—and for good reason. According to recent food trend reports, over 73% of U.S. consumers say they are actively seeking more protein in their diets, whether for energy, muscle maintenance, or just staying fuller longer. But how do you bring those gains to the dinner table when it’s 6:15 p.m., your kids are melting down, and you’ve got three activities in one night?
Enter my trusty Chicken Cordon Bleu Meatballs—a newer family favorite that hits all the right notes without relying on mystery ingredients or a mile-long frozen meal label.
I used to buy store-bought meatballs or that nostalgic chicken cordon bleu meal that looked more like a science project than supper. But now I’ve cracked the code—homemade, wholesome, and still easy enough for even your busiest summer nights.
In our kitchen, I created what I call an LB Supper. If it checks the boxes, it goes into regular rotation.
L stands for little effort, little ingredients, and limited processed foods. I’m not in a season of life where I can spend 90 minutes prepping dinner. Most days, I have five minutes or less before someone needs me—so it has to be quick to prep and simple to clean up. Parchment paper is my best friend.
B stands for big impact, big portions, and big hits. Will this meal actually help us meet those protein goals? Can I double it for leftovers or freeze a batch for next week? And most importantly—will my family eat it?
Because here’s the thing: I don’t cook food my family won’t eat. It wastes money, wastes time, and makes me grumpy. Our best dinners are almost always a solid protein with a simple veggie on the side. Usually that’s a salad or my bacon green beans that vanish before I can get seconds. We have a 40% rule for sides—at least 40% of the family has to like it or we don’t make it again. With a crew of seven, it’s not always easy, but it keeps things honest and makes room for experimenting.
So here it is—my LB-approved Chicken Cordon Bleu Meatballs. They’re cheesy, meaty, packed with protein, and easy enough to prep even when summer nights are chaotic.
Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
In a large bowl, mix 2 pounds of ground chicken, 1 tablespoon onion powder, ½ teaspoon garlic powder, 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, 8 ounces shredded Swiss cheese, 8 ounces finely chopped ham, and 2 eggs. Form into meatballs using about two tablespoons per ball and place on your baking sheet. Bake for 20 minutes or until they reach an internal temperature of 165°F.
If you’re using an air fryer, you can cut the recipe in half and cook them at 375°F for about 16 minutes.
Pair with a veggie and maybe a side of peace and quiet. I can’t promise the last one—but at least you’ll have dinner covered.
We hope you love this recipe as much as we do.
Rachel Redlin is a columnist, author, journalist, and award-winning radio host. She lives in Northwest Kansas with her husband and five children, where she writes about faith, food, and the simple everyday life. Want to read more or contact us? You can subscribe to the FREE newsletter at www.simplybloominggrace.com
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