Easy Chicken Meatballs Recipe with Creamy Honey & Mustard Sauce

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?

Course Main Course

Cuisine European

Keyword Chicken Meatballs, chicken meatballs in sauce, creamy chicken meatballs, minced chicken meatballs

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 713kcal

Peel the onion, then grate it.
Peel and mash the garlic into a paste.
Combine the minced chicken with the garlic, onion, breadcrumbs, dried thyme, rosemary and salt, then mix it all together.
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.
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.
Heat a 30cm or 12" frying pan or skillet over a medium heat and add the chicken stock, honey, English mustard and bring it to a simmer.
Add creme fraiche and stir to form a sauce, reduce the heat to low and simmer.
Transfer the meatballs to the pan with the sauce and roll them around to coat them in the sauce.
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.