If you’re looking for a hearty, comforting meal that’s simple to prepare yet full of flavor, this savory chicken meatball recipe is perfect for you. These tender chicken meatballs are seasoned with herbs, garlic, and breadcrumbs, then served with a rich and creamy honey mustard sauce that perfectly balances sweet and tangy flavors. Whether you’re hosting a dinner or just cooking for family, this dish is sure to impress with its delightful mix of textures and flavors.
Ingredients:
- 350g (12 oz) Minced Chicken
- 75g (½ cup) Onion, finely chopped
- 4 Garlic Cloves, minced
- 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
- 150g (½ cup) Crème Fraîche
- Fresh parsley for garnish
Instructions:
- Prepare the Meatballs: In a large bowl, combine the minced chicken, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and panko breadcrumbs. Mix everything together until well combined.
- Shape the Meatballs: With your hands, shape the mixture into bite-sized meatballs, roughly the size of a golf ball. You should get around 12-14 meatballs, depending on size.
- Cook the Meatballs: In a large skillet, warm the olive oil over medium heat. Add the meatballs in batches (if necessary) and cook for 8-10 minutes, turning them occasionally until they are browned all over and cooked through. Take the meatballs out of the skillet and place them on a plate.
- Make the Creamy Sauce: In the same skillet, combine the chicken broth, honey, and mustard. Stir well to combine, then let it simmer for about 2-3 minutes. Add the crème fraîche, stirring continuously until the sauce is smooth and slightly thickened. Allow the sauce to simmer for another 2 minutes.
- Combine and Serve: Add the cooked meatballs back into the skillet, tossing them gently in the sauce to coat evenly. Let them warm through for 3-4 minutes. Finish by sprinkling freshly chopped parsley on top.
- Serve: Serve the meatballs with your favorite side, such as mashed potatoes, rice, or pasta, and enjoy the rich, creamy, and tangy honey mustard sauce.
Conclusion:
These savory chicken meatballs are not only easy to make but deliver an impressive combination of flavors. The fragrant herbs, the crispy exterior of the meatballs, and the creamy honey mustard sauce create a dish that’s perfect for both casual meals and special occasions. Best of all, this recipe is simple enough for beginner cooks and can be adapted with other favorite herbs or spices.
Savory Chicken Meatballs with Creamy Honey Mustard Sauce
This recipe for savory chicken meatballs served ina creamy honey mustard sauce is both flavorful and easy to make. With fragrantherbs, tender meatballs, and a perfectly balanced sweet and tangy sauce, thisdish is ideal for family dinners or entertaining guests.
Ingredients
- 350 g 12 oz Minced Chicken
- 75 g ½ cup Onion, finely chopped
- 4 Garlic Cloves minced
- 1 tsp Dried Thyme
- ½ tsp Dried Rosemary
- ¾ tsp Salt
- 50 g ¾ cup Panko Breadcrumbs
- 1 tbsp Olive Oil
- 175 ml ¾ cup Chicken Stock
- 1 tbsp Honey
- 1 tbsp English Mustard
- 150 g ½ cup Crème Fraîche
- Fresh parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine the minced chicken, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and panko breadcrumbs. Mix everything together until well combined.
- Shape the Meatballs: With your hands, shape the mixture into bite-sized meatballs, roughly the size of a golf ball. You should get around 12-14 meatballs, depending on size.
- Cook the Meatballs: In a large skillet, warm the olive oil over medium heat. Add the meatballs in batches (if necessary) and cook for 8-10 minutes, turning them occasionally until they are browned all over and cooked through. Take the meatballs out of the skillet and place them on a plate.
- Make the Creamy Sauce: In the same skillet, combine the chicken broth, honey, and mustard. Stir well to combine, then let it simmer for about 2-3 minutes. Add the crème fraîche, stirring continuously until the sauce is smooth and slightly thickened. Allow the sauce to simmer for another 2 minutes.
- Combine and Serve: Add the cooked meatballs back into the skillet, tossing them gently in the sauce to coat evenly. Let them warm through for 3-4 minutes. Finish by sprinkling freshly chopped parsley on top.
- Serve: Serve the meatballs with your favorite side, such as mashed potatoes, rice, or pasta, and enjoy the rich, creamy, and tangy honey mustard sauce.