Finding a weeknight dinner that’s both flavorful and kid-friendly can feel like an impossible task. Between picky eaters, tight schedules, and the constant dinner-time question of “what sounds good tonight?”, it’s easy to fall into a rut of making the same meals over and over again.
That’s where these honey mustard chicken meatballs come in: they’re juicy and packed with flavor, come together in under 40 minutes, and the sweet-tangy sauce appeals to both kids and adults alike. Plus, they’re perfect for serving over rice, pasta, or even tucking into a sub roll for meatball sandwiches.
Why You’ll Love These Honey Mustard Chicken Meatballs
- Quick weeknight dinner – Ready in under an hour, these meatballs are perfect when you need something satisfying without spending all evening in the kitchen.
- Lighter than traditional meatballs – Using chicken instead of beef makes these a leaner option that still delivers on flavor and comfort.
- Sweet and tangy sauce – The honey mustard cream sauce is absolutely delicious and turns simple chicken meatballs into something special.
- Kid-friendly – The mild, slightly sweet flavor appeals to picky eaters, making dinner time a lot easier for parents.
- Simple ingredients – You probably have most of these pantry staples on hand already, so it’s an easy recipe to throw together any night of the week.
What Kind of Chicken Should I Use?
For this recipe, you’ll want to use ground chicken, which you can find in most grocery stores near the ground beef and turkey. If you can’t find pre-ground chicken, you can ask your butcher to grind it for you, or even make your own by pulsing boneless, skinless chicken breasts or thighs in a food processor. Ground chicken thighs will give you juicier, more flavorful meatballs since they have a higher fat content, while ground chicken breast is leaner but can be a bit drier. Either way works great for this recipe, so just go with whatever you prefer or have on hand.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Minced chicken: Ground turkey works great as a substitute and gives you a similar lean texture. You could also use ground pork for a richer flavor, though the meatballs will be a bit juicier.
- Panko breadcrumbs: Regular breadcrumbs work fine here – just use the same amount. If you’re out of breadcrumbs entirely, try rolled oats pulsed in a food processor or even crushed crackers.
- English mustard: Dijon mustard is your best bet as a substitute. It’s a bit milder, so you might want to add an extra teaspoon if you like that mustard kick.
- Creme fraiche: Sour cream is the easiest swap and works perfectly in this sauce. Heavy cream mixed with a squeeze of lemon juice also does the trick – just let it sit for 5 minutes before adding.
- Dried herbs: Fresh herbs can replace dried ones, but you’ll need to triple the amount since fresh herbs are less concentrated. So use 3 teaspoons of fresh thyme and 1½ teaspoons of fresh rosemary.
- Chicken stock: Vegetable stock works just as well, or you can use water with a chicken bouillon cube dissolved in it.
Watch Out for These Mistakes While Cooking
The biggest mistake when making meatballs is overworking the mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients come together and handle the meat as little as possible when shaping.
Another common error is making your meatballs different sizes, which means some will be overcooked while others are still raw in the center, so aim for consistent golf ball-sized portions using a cookie scoop or measuring cup.
Don’t skip checking the internal temperature with a meat thermometer, as chicken meatballs need to reach 73°C (165°F) to be safe, and cutting one open to check can cause them to fall apart and lose their juices.
Finally, resist the urge to crank up the heat when simmering the sauce with the creme fraiche, as high heat can cause the cream to split and turn grainy instead of staying smooth and silky.
What to Serve With Honey Mustard Chicken Meatballs?
These honey mustard chicken meatballs are perfect over a bed of fluffy white rice or buttered egg noodles, which soak up all that creamy sauce. I love serving them with roasted vegetables like green beans, broccoli, or carrots on the side for a complete meal. If you’re looking for something a bit heartier, mashed potatoes are always a winner and pair beautifully with the tangy honey mustard sauce. You could also toss them with pasta like penne or rigatoni to make it more of a one-bowl dinner situation.
Storage Instructions
Store: Keep your meatballs in an airtight container in the fridge for up to 4 days. I like to store the meatballs and sauce together so they soak up all that honey mustard flavor. They actually taste even better the next day once everything has had time to meld together.
Freeze: These meatballs are perfect for freezing! You can freeze them with or without the sauce for up to 3 months. I usually freeze mine in portion-sized containers so I can grab exactly what I need for a quick dinner during busy weeks.
Reheat: Warm them up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them, but add a splash of chicken stock or water to keep the sauce from getting too thick. If the sauce seems separated after reheating, just give it a good stir and it should come back together.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 60-70 g
- Fat: 50-60 g
- Carbohydrates: 55-70 g
Ingredients
For the meatballs:
- 12 oz ground chicken (I recommend Perdue Ground Chicken for the best texture)
- 1 small onion (finely diced into 1/4-inch pieces to help meatballs hold together)
- 4 garlic cloves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup breadcrumbs (I always use Progressive Panko breadcrumbs for a lighter bite)
- 1 tbsp olive oil
For the sauce:
- 3/4 cup chicken broth (I use Swanson Natural Goodness chicken broth)
- 1.5 tbsp honey
- 1.5 tbsp mustard (I prefer Grey Poupon Dijon for a sharper flavor profile)
- 1/2 cup creme fraiche (room temperature to prevent curdling when added to the pan)
- 1/2 tsp lemon juice
- 1/4 cup parsley
Step 1: Prepare the Meatball Mixture
- 12 oz ground chicken
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 3/4 cup breadcrumbs
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 3/4 tsp salt
- 1/4 tsp ground black pepper
Finely dice the onion into 1/4-inch pieces and mince the garlic cloves.
In a large bowl, combine the ground chicken, diced onion, minced garlic, breadcrumbs, dried thyme, dried rosemary, salt, and black pepper.
Mix gently with your hands until just combined—don’t overwork the mixture or the meatballs will become dense.
I find that mixing by hand allows me to feel when the ingredients are evenly distributed without compacting the chicken too much.
Step 2: Shape and Cook the Meatballs
- meatball mixture from Step 1
- 1 tbsp olive oil
Divide the meatball mixture into 10 equal portions and gently roll each into a ball with your hands.
Lightly coat each meatball with olive oil using a brush or your fingers, then arrange them on a baking sheet.
Bake at 220°C (435°F) for 12-15 minutes, or air fry at 200°C (400°F) for 10-12 minutes, until the meatballs are lightly browned and cooked through.
The meatballs don’t need to be fully cooked at this stage since they’ll finish cooking in the sauce.
Step 3: Build the Honey Mustard Sauce
- 3/4 cup chicken broth
- 1.5 tbsp honey
- 1.5 tbsp mustard
- 1/2 cup creme fraiche
In a large skillet over medium heat, combine the chicken broth, honey, and mustard.
Whisk together and let simmer for 2-3 minutes to meld the flavors.
Once simmering, remove the pan from heat and slowly stir in the room-temperature crème fraîche in small batches, stirring constantly to prevent curdling—this is key to a silky, smooth sauce.
I always bring the crème fraîche to room temperature before adding it because cold dairy can cause the sauce to break when it hits the hot pan.
Step 4: Finish Cooking and Serve
- cooked meatballs from Step 2
- honey mustard sauce from Step 3
- 1/2 tsp lemon juice
- 1/4 cup parsley
Place the cooked meatballs from Step 2 into the sauce from Step 3 and return the skillet to medium-low heat.
Cover and simmer for 5-7 minutes until the meatballs reach an internal temperature of 73°C (165°F).
Stir in the lemon juice and then gently fold in the fresh parsley just before serving to brighten the dish and add a fresh herbaceous note.
Serve warm over pasta, rice, or with crusty bread.
Savory Honey Mustard Chicken Meatballs
Ingredients
For the meatballs:
- 12 oz ground chicken (I recommend Perdue Ground Chicken for the best texture)
- 1 small onion (finely diced into 1/4-inch pieces to help meatballs hold together)
- 4 garlic cloves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup breadcrumbs (I always use Progressive Panko breadcrumbs for a lighter bite)
- 1 tbsp olive oil
For the sauce:
- 3/4 cup chicken broth (I use Swanson Natural Goodness chicken broth)
- 1.5 tbsp honey
- 1.5 tbsp mustard (I prefer Grey Poupon Dijon for a sharper flavor profile)
- 1/2 cup creme fraiche (room temperature to prevent curdling when added to the pan)
- 1/2 tsp lemon juice
- 1/4 cup parsley
Instructions
- Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. In a large bowl, combine the ground chicken, diced onion, minced garlic, breadcrumbs, dried thyme, dried rosemary, salt, and black pepper. Mix gently with your hands until just combined—don't overwork the mixture or the meatballs will become dense. I find that mixing by hand allows me to feel when the ingredients are evenly distributed without compacting the chicken too much.
- Divide the meatball mixture into 10 equal portions and gently roll each into a ball with your hands. Lightly coat each meatball with olive oil using a brush or your fingers, then arrange them on a baking sheet. Bake at 220°C (435°F) for 12-15 minutes, or air fry at 200°C (400°F) for 10-12 minutes, until the meatballs are lightly browned and cooked through. The meatballs don't need to be fully cooked at this stage since they'll finish cooking in the sauce.
- In a large skillet over medium heat, combine the chicken broth, honey, and mustard. Whisk together and let simmer for 2-3 minutes to meld the flavors. Once simmering, remove the pan from heat and slowly stir in the room-temperature crème fraîche in small batches, stirring constantly to prevent curdling—this is key to a silky, smooth sauce. I always bring the crème fraîche to room temperature before adding it because cold dairy can cause the sauce to break when it hits the hot pan.
- Place the cooked meatballs from Step 2 into the sauce from Step 3 and return the skillet to medium-low heat. Cover and simmer for 5-7 minutes until the meatballs reach an internal temperature of 73°C (165°F). Stir in the lemon juice and then gently fold in the fresh parsley just before serving to brighten the dish and add a fresh herbaceous note. Serve warm over pasta, rice, or with crusty bread.
