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Chicken Meatballs in a Creamy Honey Mustard Sauce

These glorious chicken meatballs in a rich and indulgent creamy honey and mustard sauce are a welcome addition to any mid-week dinner table!

Portrait image of chicken meatballs having a creamy honey and mustard sauce poured over them

Honey and Mustard Chicken with a Twist!

I love these super simple honey and mustard chicken meatballs… They take 30 minutes to cook and feel proper indulgent.

Poultry is not an unusual ingredient for me to turn into a meatball, I have both an Indian Chicken Kofta which is a meatball in all but name and a turkey meatball pasta bake.

But this recipe feels ‘special’, even though it is incredibly easy!

Probably because it is properly indulgent. There are no substitutes for cream and butter, no matter what the latest fad diet says.

Honey and mustard is a classic and wonderful flavour combination and it works with so much!

I have honey and mustard pork chops through to honey and mustard salmon!

Here we use pokey English mustard as the base of the sauce for some juicy succulent chicken meatballs. You could use something like Dijon mustard if you wanted something less aggressive.

You could even use wholegrain mustard, although that will make the sauce less silky.

Portrait close up image of chicken meatballs in a creamy honey and mustard sauce

The Secret to Moist Meatballs.

The trick to making moist meatballs is usually in the inclusion of fat.

But chicken is incredibly lean, even if you use the thighs as I do for the chicken ground chicken in this recipe.

I ensure that these chicken meatballs stay moist by freeing up the moisture content in the onions I flavour them with.

Onions contain a boatload of liquid, usually that liquid stays locked inside the structure of the onion. Grating the onion frees up that liquid and helps to add both flavour and moisture to the meatballs.

After that, all you need do is not overcook your meatballs.

They do not take long to cook, only a matter of 15 minutes. A meat thermometer will help you ensure perfection.

Look for an internal temperature of 73°C or 165°F!

Portrait image of chicken meatballs in a creamy honey and mustard sauce with text overlay served with mashed potato

Serving Suggestions.

I may skip the addition of the fat in these meatballs but sauce is gloriously silky with cream and butter.

I like to mirror this with my choice of side dish, which for me is potatoes, usually mashed potatoes.

But I also serve this with my easy fried potatoes. If you were feeling really fancy these fondant potatoes would follow through with that whole indulgent feel.

But potatoes are not the only “fruit”, there is a book in that somewhere?

This recipe also works well with celeriac mash and would be great with some quick air fryer asparagus on the side.

Square image of chicken meatballs in a creamy honey and mustard sauce served with mashed potatoes
Yield: 2 Servings

Chicken Meatballs Recipe with a Creamy Honey & Mustard Sauce

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Perfectly moist and juicy chicken meatballs cooked in a creamy honey and mustard sauce and all in 30 minutes... what are you waiting for?


  • 300g (10 oz) Ground Chicken
  • 75g (1/2 Cup) Onion
  • 2 Garlic Cloves
  • 40g (3/4 Cup) Breadcrumbs
  • 1/2 Tsp Dried Thyme
  • Fresh Nutmeg to taste
  • Salt and Pepper to taste
  • 2 Tbsp Cooking Oil
  • 1 Tbsp Honey
  • 1 Tbsp Mustard
  • 75ml (1/3 Cup) Heavy Cream
  • 10g (2-3 Tbsp) Chopped Parsley


  1. Grate the onion and mince the garlic and then add to the minced chicken.
  2. Grate in a generous helping of fresh nutmeg and add the breadcrumbs and the thyme then season with salt and pepper.
  3. Using wet hands form into 10 meatballs.
  4. Heat the oil in a heavy-based pan.
  5. Brown the meatballs on all sides for 5 minutes or so.
  6. Reduce the heat and add a lid and cook for a further 5 minutes.
  7. Remove the lid and add in the honey and mustard followed by the cream and simmer for 5 minutes.
  8. Finally mix the parsley through the sauce before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 681Total Fat: 46gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 203mgSodium: 506mgCarbohydrates: 30gFiber: 2gSugar: 13gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 21st of July 2020

I made this last - came out delicious! I was shocked at how well the meatballs held together. Next time, I will make more of the delicious sauce to top them. We had this with sauteed spinach, beets and garlic bread. Fabulous recipe, definitely a keeper!!

Brian Jones

Thursday 23rd of July 2020

Glad you like them Amanda :)


Wednesday 26th of February 2020

I don’t have a scale, but would love to make this. I’m in the US and don’t have metric measuring tools. Is your recipe converted to cups anywhere? Also is ground chicken easy to find? Or do you ask to have it ground at a butcher’s?

Brian Jones

Wednesday 26th of February 2020

Hi Emily... I do not have cup measures I am afraid, I find them unreliable when testing recipes so stick with weights when I go beyond a tablespoon. We just do not use them here in Europe. I am manually running through my recipe and adding imperial weights, but I have nearly 500 recipes so it takes a while. Although I have just done this one :)

If there is an ingredient that you are stuck on then throwing it into Google will give you an answer to go by. Although for 10 dollars I would say buy a cheap set of scales, it will open up a whole new way of cooking.

As for ground chicken, I can find it here in Europe pretty easily and you could swap for ground turkey which seems to be a pretty common ingredient on the US sites that I visit.

Have fun.


Brenda Hansen

Sunday 29th of September 2019

I made this.. but I used Ricotta cheese, Parmesan cheese, heavy cream, butter, half& half.. honey & Dijon mustard .. for the cream sauce....I grated the half of onion very fine.. & I used ground organic ground Turkey,,, nutmeg, salt& pepper.. dried chives, and dried basil.. was Delicious I used parsley egg noodles instead.. served with organic rocking ... thx for the recipe ...

Brian Jones

Monday 30th of September 2019

That sounds great, so glad to provide the spark for a meal that you enjoyed... Thanks for taking the time to write to me!

Jacqueline Debono

Friday 22nd of February 2019

I have never made chicken meatballs but I think I really should. Honey and mustard is a favourite combo of mine. Going to pin this recipe for very soon!

Brian Jones

Sunday 24th of February 2019



Friday 22nd of February 2019

Those look so delicious! The honey mustard sauce is so thick and creamy! Yum!

Brian Jones

Sunday 24th of February 2019

Thanks Beth!

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