For meatballs:
- 350 g (12 oz) Ground chicken
- 75 g (½ cup) Oniongrated
- 50 g (¾ cup) Panko breadcrumbs
- 4 cloves Garlicminced
- 1 tsp Dried thyme
- ½ tsp Dried rosemary
- ¾ tsp Salt
- 1 tbsp Olive oil
For honey mustard sauce:
- 175 ml (¾ cup) Chicken stock
- 1 tbsp Honey
- 1 tbsp English mustard
- 150 g (½ cup) Crème fraîche
For garnish:
- handful Parsleyfresh
Chicken Meatballs with Honey Mustard Sauce
Perfectly moist and juicy, these Chicken Meatballs with Honey Mustard Sauce are quick to make and super satisfying. I like to flavor them with thyme, rosemary, garlic and onion. Grating the onion before adding it to the meatball mixture is a smart trick for moist and juicy meatballs. So use a box grater with small holes to grate the onion, or use the shredding blade of a food processor to make the job even easier.
This recipe calls for cooking the meatballs in the oven at a high temperature. However, you can also use an air fryer. Put the meatballs in the air fryer basket and cook at 400 °F for 10 to 12 minutes until the internal temperature reads 165 °F. Serve the meatballs with creamy mashed potatoes or a simply cooked green vegetable for a satisfying meal. Enjoy!
To make the Chicken Meatballs with Honey Mustard Sauce, you will need the following ingredients:
Steps to make Chicken Meatballs with Honey Mustard Sauce
1 | Preheat oven | 5 |
Preheat the oven to 425 °F. | ||
2 | Combine meatball ingredients | 2 |
In a large mixing bowl, combine 12 ounces ground chicken, ½ cup grated onion, ¾ cup panko breadcrumbs, 4 minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and ¾ teaspoon salt. | ||
3 | Roll meatballs | 2 |
Mix gently but thoroughly. Using slightly damp hands, roll the meatball mixture into 10 meatballs. | ||
4 | Coat meatballs in oil | 1 |
Drizzle the meatballs with 1 tablespoon olive oil and roll them to coat, then place on a baking sheet. | ||
5 | Bake | 15 |
Bake the meatballs for 12-15 minutes. | ||
6 | Make honey mustard sauce: Heat chicken stock | 2 |
To a 12-inch frying pan or skillet over medium heat, add ¾ cup chicken stock and bring to a simmer. | ||
7 | Add honey, mustard and creme fraiche | 1 |
Add in 1 tablespoon honey, 1 tablespoon English mustard, and ½ cup crème fraîche and stir to combine, reducing the heat to low. Bring to a gentle simmer. | ||
8 | Add meatballs | 5 |
Add in the meatballs and roll to coat. Cover with a lid and cook for 5 to 7 minutes or until the internal temperature reads 165 °F on an instant-read thermometer. | ||
9 | Serve | |
Sprinkle with fresh chopped parsley and serve with your side of choice. | ||
Recipe Reviews
Wow! So juicy and delicious meatballs!
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