Chicken Cordon Bleu Meatballs

Make the meatballs: In a medium bowl, combine chicken, panko, Parmesan, egg, and 1 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Scoop meatball mixture into 16 small balls, about 2 tablespoons each.  Using lightly dampened hands, flatten one ball into a thin patty. Wrap one piece of Swiss cheese in one piece of ham, then press into the center of a patty and seal patty tightly around cheese. Repeat with remaining balls, cheese, and ham.  In a medium high-sided skillet over medium-high heat, heat oil. Add meatballs and cook, turning frequently, until deeply golden all over and cooked through, about 8 minutes. Transfer meatballs to a plate. Wipe excess oil from skillet. Make the sauce: Reduce heat to medium and add butter and flour. Cook, stirring to lightly toast the flour, 30 seconds. Whisk in milk, Dijon, and ¾ teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring to a simmer and return meatballs to skillet. Cook, stirring, until thickened, about 2 minutes. Sprinkle with parsley before serving.