2
Reserve 1-1/2 tsp. mustard for later use. Mix remaining mustard with chicken, cheese and ham just until blended. Shape into 24 meatballs, using about 1 Tbsp. meat mixture for each.
3
Empty coating mix into shallow dish. Add meatballs, 1 at a time; turn to evenly coat meatball. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
4
Bake 15 min. or until done (165ºF). Meanwhile, mix mayo and reserved mustard until blended.
5
Serve meatballs with mayo mixture.