Here’s my go-to recipe for honey mustard chicken meatballs, combining ground chicken with sweet honey and tangy mustard, plus a handful of fresh herbs and spices that make these meatballs extra good.
These meatballs have become a regular at our weekly dinner rotation, and I usually make a double batch because they disappear so quickly. Perfect for both dinner and next-day lunch sandwiches, if they last that long!
Why You’ll Love These Chicken Meatballs
- Quick dinner option – These meatballs come together in just 30-45 minutes, making them perfect for busy weeknight dinners when you want something homemade but don’t have hours to spend in the kitchen.
- Kid-friendly meal – The honey mustard sauce is mild and creamy, not too spicy or sharp, making these meatballs a hit with both adults and children.
- Lighter alternative – Ground chicken keeps these meatballs lighter than traditional beef versions, while still delivering great flavor and staying moist thanks to the creamy sauce.
- Easy ingredients – You’ll find most of these ingredients in your pantry or at any grocery store, and they’re simple to work with – no fancy techniques required.
What Kind of Ground Chicken Should I Use?
For these meatballs, you can use either ground chicken breast or ground chicken thigh – both will give you great results. Ground chicken breast is leaner but can be a bit drier, while ground chicken thigh has more fat content which helps keep the meatballs juicy and tender. If you’re buying pre-packaged ground chicken at the store, check the label to see which cut it’s made from. You can also ask your butcher to grind chicken for you fresh, or make your own at home using a food processor if you’re feeling ambitious. Just make sure your ground chicken is well-chilled when you start forming the meatballs, as this makes them easier to shape and helps them hold together better.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Ground chicken: Ground turkey works perfectly as a 1:1 replacement. You could also use ground pork, though it will make the meatballs a bit richer.
- Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers, rolled oats (pulsed in a food processor), or gluten-free breadcrumbs if needed. Just keep the amount the same.
- English mustard: Dijon mustard makes a great substitute, though you might want to add a touch more since it’s not as strong as English mustard. Yellow mustard works too, but you’ll lose some of that distinctive punch.
- Crème fraîche: Sour cream is the closest substitute and works just as well. Heavy cream can also work, but the sauce won’t be as thick, so you might need to simmer it longer.
- Fresh parsley: While fresh herbs make the dish look nice, you can skip the parsley or use other fresh herbs like chives or dill. If using dried parsley, use just 1 teaspoon since dried herbs are more concentrated.
- Dried herbs: Out of thyme or rosemary? Italian seasoning or herbs de Provence can stand in for either or both. Fresh herbs work too – just double the amount since fresh herbs are less potent than dried.
Watch Out for These Mistakes While Cooking
The biggest challenge when making chicken meatballs is ending up with dry, tough results – to keep them juicy, avoid overworking the meat mixture and stop mixing as soon as the ingredients are combined. A common error is making the meatballs too large, which leads to uneven cooking; instead, aim for golf ball-sized portions (about 1.5 inches) and use slightly wet hands to prevent the mixture from sticking while rolling. When cooking the meatballs, resist the urge to constantly flip them – let them develop a golden crust on one side before turning, which usually takes about 3-4 minutes per side. For the sauce, make sure to scrape up all the browned bits from the bottom of the pan when adding the chicken broth – these caramelized pieces add rich flavor to your honey mustard sauce.
What to Serve With Honey Mustard Meatballs?
These saucy chicken meatballs are begging to be served over something that can soak up all that creamy honey mustard goodness! Rice or mashed potatoes make perfect bases, but egg noodles or plain pasta work great too. If you’re keeping things light, try them over cauliflower rice or with roasted vegetables like broccoli or green beans on the side. For a quick weeknight dinner, I love serving these with a simple green salad and some crusty bread to mop up the extra sauce – trust me, you won’t want to leave any behind!
Storage Instructions
Keep Fresh: These honey mustard chicken meatballs will stay good in an airtight container in the fridge for up to 4 days. The sauce might thicken a bit when chilled, but don’t worry – that’s totally normal! They’re perfect for meal prep and actually taste even better the next day as the flavors continue to develop.
Freeze: Want to make a bigger batch? These meatballs freeze really well! Let them cool completely, then pop them into a freezer bag or container – they’ll keep for up to 3 months. I suggest freezing them without the sauce for best results, then making fresh sauce when you’re ready to serve.
Reheat: To warm up your meatballs, just heat them gently in a pan with the sauce over medium-low heat until they’re heated through. If you’re using the microwave, cover them and heat in 30-second intervals, stirring in between. If the sauce seems too thick, you can thin it out with a splash of chicken broth.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 65-75 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
- 350g (12 oz) ground chicken
- 75g (½ cup) onion, chopped
- 4 cloves of garlic
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon salt
- 50g (¾ cup) panko breadcrumbs
- 1 tablespoon olive oil
- 175ml (¾ cup) chicken broth
- 1 tablespoon honey
- 1 tablespoon english mustard
- 150g (½ cup) crème fraîche
- Plenty of fresh parsley for garnish
Step 1: Prepare the Meatball Mixture
Start by peeling and grating the onion, placing it in a bowl with the minced chicken.
Peel the garlic and mash it into a paste, using a little salt to help with the process, and then add it to the chicken mixture.
Next, add breadcrumbs, dried thyme, rosemary, and additional salt.
Thoroughly mix all ingredients together until well combined.
Step 2: Shape and Chill the Meatballs
With slightly dampened hands to prevent sticking, form the mixture into 10 meatballs.
If desired, you can make the meatballs in advance and refrigerate them for up to 24 hours, which can help stabilize them and improve their texture, though it is not essential for immediate cooking.
Step 3: Cook the Meatballs
Preheat your oven to 220°C or 435°F.
Drizzle the meatballs with a bit of oil and roll them around to ensure they are evenly coated.
Place the meatballs on a baking tray and cook them in the oven for 12-15 minutes.
As an alternative method, you can cook them in an air fryer set to 200°C or 400°F for 10-12 minutes.
Step 4: Prepare the Sauce
While the meatballs are cooking, heat a 30cm or 12″ frying pan or skillet over medium heat.
Add the chicken stock and bring it to a simmer.
Mix in the honey, English mustard, and creme fraiche, stirring to form a smooth sauce.
Reduce the heat to low and allow it to simmer gently.
Step 5: Simmer Meatballs in Sauce
Once the meatballs are cooked, transfer them into the pan with the simmering sauce.
Roll the meatballs around to ensure they are well-coated with the sauce.
Cover the pan with a lid and let them cook for an additional 5-7 minutes.
Step 6: Finalize and Serve
Before serving, check that the meatballs have reached an internal temperature of 73°C or 165°F.
Once they are at the correct temperature, sprinkle chopped parsley over them for added freshness.
Serve the meatballs hot with your choice of side dishes.