Honey Mustard Chicken Meatballs Recipe (Print Version)

# Ingredients:

→ For the Meatballs

01 - Minced chicken - 350g (12 oz)
02 - Onion - 75g (1/2 cup), grated
03 - Fresh garlic - 4 cloves
04 - Dried thyme - 1 teaspoon
05 - Dried rosemary - 1/2 teaspoon
06 - Salt - 3/4 teaspoon
07 - Panko breadcrumbs - 50g (3/4 cup)

→ For the Sauce

08 - Olive oil - 1 tablespoon
09 - Chicken stock - 175ml (3/4 cup)
10 - Honey - 1 tablespoon
11 - English mustard - 1 tablespoon
12 - Creme fraiche - 150g (1/2 cup)
13 - Fresh parsley for garnish

# Instructions:

01 - Grate your onion into a bowl and add the minced chicken. Mash your garlic into a paste with a bit of salt, and add it to the bowl.
02 - Add your breadcrumbs, thyme, rosemary, and salt. Mix everything together really well.
03 - With slightly damp hands, roll the mixture into 10 meatballs. You can make these ahead and chill for up to 24 hours if you like.
04 - Drizzle with oil and roll to coat. Either bake at 220°C/435°F for 12-15 minutes or air fry at 200°C/400°F for 10-12 minutes.
05 - In a large pan, bring chicken stock to a simmer. Stir in honey, mustard, and creme fraiche to make your sauce.
06 - Add meatballs to the sauce, cover, and cook 5-7 minutes more until they reach 73°C/165°F. Sprinkle with fresh parsley before serving.

# Notes:

01 - Make ahead tip: Form meatballs up to 24 hours in advance and keep chilled.
02 - Meatballs must reach 73°C/165°F internal temperature for food safety.

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