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.