Prepare the Meatballs: In a large bowl, combine the minced chicken, chopped onion, garlic, thyme, rosemary, salt, and Panko breadcrumbs.

Shape the Meatballs: Form the mixture into small, even-sized meatballs, roughly the size of a golf ball (you should get around 12-15 meatballs).

Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring you don’t overcrowd the pan. Fry them for about 4-5 minutes on each side until they are golden brown and fully cooked through. Remove and set aside.

Make the Creamy Sauce: In the same skillet, add the chicken stock, honey, and mustard, stirring to combine. Let the mixture simmer for 3 minutes to reduce slightly. Then, stir in the crème fraîche and let it cook for another 2-3 minutes until the sauce thickens and becomes creamy.

Finish the Dish: Return the cooked meatballs to the skillet, making sure they are coated in the creamy honey mustard sauce.

Serve: Garnish the meatballs with plenty of fresh parsley and serve hot over pasta, rice, or with crusty bread to soak up the delicious sauce.