Description
Succulent chicken meatballs drizzled with honey mustard sauce bring Mediterranean flavors to your dinner table. Delicate herbs and zesty seasonings create a quick, irresistible meal that satisfies your craving for comfort and excitement.
Ingredients
Scale
Main Protein:
- 350 grams (12 ounces) minced chicken
Aromatics and Herbs:
- 75 grams (1/2 cup) onion
- 4 garlic cloves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon salt
- 50 grams (3/4 cup) panko breadcrumbs
- 1 tablespoon olive oil
Sauce and Garnish:
- 175 milliliters (3/4 cup) chicken stock
- 1 tablespoon honey
- 1 tablespoon English mustard
- 150 grams (1/2 cup) creme fraiche
- fresh parsley (for finishing)
Instructions
- Grate the onion into a mixing bowl and combine with ground chicken, creating a foundational mixture.
- Crush garlic into a fine paste using salt as an abrasive aid, then incorporate into the chicken blend.
- Sprinkle breadcrumbs, dried thyme, rosemary, and salt into the mixture, thoroughly combining all ingredients with gentle folding motions.
- Shape the blend into 10 uniform meatballs, using slightly dampened hands to prevent sticking and ensure smooth formation.
- Lightly coat meatballs with oil, ensuring even coverage and preventing potential sticking during cooking.
- Preheat oven to 220°C or air fryer to 200°C, then roast meatballs for 12-15 minutes in oven or 10-12 minutes in air fryer until golden and nearly cooked through.
- While meatballs cook, prepare sauce by heating chicken stock in a skillet over medium temperature until it reaches a gentle simmer.
- Whisk honey, English mustard, and creme fraiche into the simmering stock, creating a smooth, creamy sauce with balanced flavors.
- Carefully transfer roasted meatballs into the sauce, gently rolling to ensure complete and even coating.
- Reduce heat, cover skillet, and allow meatballs to finish cooking and absorb sauce flavors for 5-7 minutes.
- Verify internal meatball temperature reaches 73°C, garnish with fresh parsley, and serve immediately.
Notes
- Grate onion finely to ensure even distribution of flavor and prevent large chunks in meatballs.
- Use slightly damp hands when forming meatballs to prevent sticking and create smooth, uniform shapes.
- Refrigerating meatballs for 24 hours before cooking helps them hold together better during cooking.
- Check internal temperature with a meat thermometer to guarantee food safety and perfectly cooked chicken.
- For gluten-free option, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
- Enhance sauce depth by adding a splash of white wine or a teaspoon of Dijon mustard for extra tang.
- Fresh herbs like parsley can be swapped with chives or basil for varied flavor profiles.
- Air fryer method provides a crispier exterior compared to oven-baking, reducing overall cooking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 425
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg