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!

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!

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.

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.

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.