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Chicken Meatballs with Honey Mustard Sauce

Chicken meatballs with garlic, thyme and rosemary cooked in either an air fryer or oven and finished in a creamy honey and mustard sauce.

You can prepare the meatballs in advance and leave them in the fridge or freeze them and cooking takes a rapid 20 minutes!

Chicken meatballs with honey, mustard sauce and mashed potato.

Honey and Mustard Chicken with a Twist

I love these super simple honey and mustard minced or ground chicken meatballs… They take 30 minutes to cook and feel properly rich and indulgent.

They join my chicken kofta curry and quick spicy chicken pasta on the exceptionally short list of things that I make with minced chicken.

This recipe feels ‘special’, even though it is incredibly easy! The meatballs are formed and then cooked in either the oven or the air fryer.

They are then finished in a honey, mustard and creme fraiche sauce until perfectly cooked and juicy.

Honey and mustard is a classic and wonderful flavour combination, it just works!

It features in recipes here like my honey and mustard pork chops through to honey and mustard salmon.

Considering the bang for the buck this is one of my favourite low-maintenance recipes that deliver massive flavour and loads of enjoyment… and all in under 30 minutes!

Overhead chicken meatballs with honey, mustard sauce and mashed potato.

Frequently Asked Questions

Is it better to cook these chicken meatballs in an oven or air fryer?

In terms of taste, there is nothing in it, however, an air fryer is much cheaper to fire up than an oven for this period of time!

Can I use a different type of mustard?

Yes, English mustard is about the “strongest” widely used mustard you can scale this down through American and German style mustards to Dijon or even whole grain mustard.

Can I use cream?

Yes, but be sure to use double or heavy cream to prevent the sauce from splitting.

You will be missing out on some sour notes with this shift so I would add a touch of lemon juice right at the very end of the cooking process.

Can I use low-fat creme fraiche?

I would not because it increases the risk of the sauce separating.

What’s the secret to these juicy meatballs?

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

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.

Do I have to use a meat thermometer?

No, but cooking meat to the right temperature is critical in terms of getting juicy meat. Look for an internal temperature of 73-75°C or 165-167°F.

Close-up ground chicken meatballs with honey, mustard sauce and green beans.

Serving Suggestions.

I may skip the addition of the fat in these meatballs but the sauce is gloriously silky with creme fraiche.

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 really well with celeriac mash.

Don’t forget the greens, it is served here with some buttered green beans.

But it would be great with some quick air fryer asparagus, green beans amandine or some roasted tenderstem broccoli on the side.

Creamy honey mustard sauce being poured over minced chicken meatballs.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 30cm or 12″ frying pan.
  • Oven or air fryer.
  • Baking tray if you are using the oven.
  • Grater.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring cups and spoons.
  • Mixing bowl.
  • Stirring and serving spoons, possibly tongs.
  • Quick read meat thermometer, optional but recommended.
Chicken meatballs with creamy honey mustard sauce, green beans and mashed potato.
Yield: 2 Servings

Easy Chicken Meatballs Recipe with Creamy Honey & Mustard Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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


  • 350g (12 oz) Minced Chicken
  • 75g (½ Cup) Onion
  • 4 Garlic Cloves
  • 1 Tsp Dried Thyme
  • ½ Tsp Dried Rosemary
  • ¾ Tsp Salt
  • 50g (¾ Cup) Panko Breadcrumbs
  • 1 Tbsp Olive Oil
  • 175ml (¾ Cup) Chicken Stock
  • 1 Tbsp Honey
  • 1 Tbsp English Mustard
  • 75ml (⅓ Cup) Creme Fraiche
  • Lots of fresh Parsely to finish


  1. Peel the onion then grate it and place it in a bowl with the minced chicken.
  2. Peel the garlic and mash it into a paste, then add it to the chicken.
  3. Add the breadcrumbs, dried thyme, rosemary and salt to the chicken and mix it all together.
  4. Form the mix into 10 meatballs, slightly damp hands help prevent the mix from sticking to you. You can make the meatballs in advance and keep them in the fridge for up to 24 hours, it helps stabilise them, but it is not necessary.
  5. Drizzle the meatballs with the oil and roll them around to coat them, then place them on a baking tray and drop them in the oven at 220°C or 435°F for 12-15 minutes. Alternatively, place them in an air fryer and cook them at 200°C or 400°F for 10-12 minutes.
  6. Heat a 30cm or 12" frying pan or skillet over a medium heat and add the chicken stock and bring it to a simmer.
  7. Add in the honey, English mustard and creme fraiche and stir to form a sauce, reduce the heat to low and simmer.
  8. Transfer the meatballs to the pan with the sauce and roll them around to coat them in the sauce.
  9. Add a lid and cook for a final 5-7 minutes before adding the parsley and serving. Check that the meatballs have reached 73°C or 165°F before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 713Total Fat: 44gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 235mgSodium: 1096mgCarbohydrates: 36gFiber: 2gSugar: 14gProtein: 47g

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!


Thursday 30th of May 2024

Brian can you please add a Newsletter to receive your recipes please .That would be great and photos are fantastic and so clear . I make these Meatballs Often and they are Delicious and called Kloppsen in German.

Brian Jones

Monday 3rd of June 2024

Hi Sonia, I do have a mailing list, although I have currently not got an active sign up for technical reasons that I have been tardy about fixing. But I can manually add you if you wish, just respond to this and I'll gladly stick you on the list.

I send one email per week (Sunday 8pm UK time) and it contains any new recipes and updated recipes that I have put out in the previous week.

All the best



Friday 30th of June 2023

Hi Brian, I’ve just minced the chicken for these meatballs and reading through the recipe I can’t find where you use the Panko breadcrumbs, looking at the picture I assume they are in the mince mixture? Looking forward to trying these this weekend, Thanks


Saturday 1st of July 2023

No worries, I’m constantly being told to read the recipe properly as I tend to read too quickly and miss stuff 😱

Brian Jones

Friday 30th of June 2023

Thanks for bringing this to my attention, this is an old recipe that I recently rewrote to make the instructions clearer and it would seem that I failed lol!

Yes, they go in with the minced chicken, I've updated the recipe now. Thanks for being a second pair of eyes for me and taking the time to let me know.

Enjoy... Brian


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!

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