Chicken Meatballs with Honey Mustard Dipping Sauce
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This baked chicken meatballs recipe comes together in just minutes and is filled with bright, fresh flavors like lemon, chives, parsley, and garlic. These healthy, tender meatballs are an absolute treat when paired with the Honey Mustard Dipping Sauce! Perfect for a light meal or appetizer.
Why I Love These Chicken Meatballs
These little orbs of goodness were inspired by a family-favorite recipe called Mini Chicken Burgers with Herbs. My kids love those things, so I decided to make them into dippable finger food.
Not only are these chicken meatballs fun to eat for kids, but they’re lower in calories and fat than traditional meatballs, dairy-free, and totally freezer-friendly.
Most importantly, they are moist, filled with bright flavors, and absolutely delicious when dipped in the sauce! Polly and I “oo-ed and ahh-ed” over them while popping them in our mouths during the photoshoot.
Ingredients
Here are the items you’ll need for these fast and tasty ground chicken meatballs…
Notes:
- Lemon juice – Please use fresh. The bottled stuff tastes off. If you really love lemon, you could also add a little lemon zest.
- Fresh herbs – While you can use small amounts of dried herbs in their place (see cooking notes in the recipe), the fresh herbs add beautiful color and fresh, bright notes. I use parsley and chives and sometimes add in basil or thyme. Be sure to chop them very finely!
- Bread crumbs – We tested these with whole wheat bread crumbs and they turned out drier and denser. So, I landed on using Panko bread crumbs because the meatballs turned out moister, lighter, and looked more appetizing.
How to Make Chicken Meatballs
Make Chicken Mixture
In a large mixing bowl, add the ground chicken, beaten egg, bread crumbs, garlic, parsley, chives, lemon juice, salt, and pepper. Use a fork or your clean hands to gently combine.
Form Meatballs
Scoop one heaping tablespoon of the mixture at a time and shape into 1 1/2-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one.
Bake
Bake for about 15 minutes. The meatballs are done when there is no more pink in the middle when cut open or the internal temperature is 160-165°F*.
(Note: If you want the meatballs to have a crispier exterior, remove the meatballs after 11 minutes of baking. Turn on the broiler and place the pan on the top oven rack. Broil for 2-4 minutes, until golden on top and cooked through.)
Serve
Serve warm with Honey Mustard Dipping Sauce. These would pair well with Creamy Lemon Pasta or Butter Noodles and Oven Roasted Asparagus.
How to Freeze Chicken Meatballs
Oh yeah, you’re going to want to go ahead and double the batch and freeze some Chicken Meatballs for another meal, another day. Here’s how:
Freeze For Later: Label and open a gallon-sized freezer bag and lay it on the counter. Follow Steps 2 and 3. Place rolled meatballs in a single layer in the freezer bag. Seal, squeezing out excess air, and freeze flat. Freeze the Dipping Sauce in a small freezer bag or container along with the meatballs, if desired, but you may want to leave out the cayenne since it will get spicier in the freezer.
Prepare From Frozen: Thaw the meatballs and sauce. Follow Step 1 and then Steps 4-5 to cook the meatballs.
FAQs
Yes, either one will work. Chicken has a little lighter flavor, though.
Yes, you can but the fresh will taste better. If subbing dried herbs, use about 2 tablespoons dried parsley, crushed in hand. Use about 1 teaspoon dried chives.
Yes, before I updated this recipe in October 2023, that was the method I used. It works to cook them in a little oil in a pan over medium heat, but it’s messy. Cook for several minutes until there’s no longer any pink in the middle.
More Meatballs You’ll Love
This easy, healthy, kid-friendly Chicken Meatballs recipe takes minutes to pull together and just minutes to cook. Enjoy!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Chicken Meatballs with Honey Mustard Dipping Sauce
This chicken meatball recipe is kid-friendly, full of fresh flavors, and dipped in the perfect sauce. Dairy-free, freezer-friendly, and easy to adapt for gluten-free, too.
Ingredients
- 1 pound lean ground chicken (or lean ground turkey)
- 1 egg, beaten
- 3/4 cup Panko bread crumbs (see Cooking Notes for GF option)
- 1 teaspoon finely chopped garlic
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons minced fresh chives (sub: fresh basil or thyme leaves)
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 batch Honey Mustard Dipping Sauce
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Instructions
Make It Now:
- Prep: Line a rimmed baking sheet with foil or parchment paper (for easy clean up). Preheat the oven to 400°F.
- Make Chicken Mixture: In a large mixing bowl, add the ground chicken, beaten egg, bread crumbs, garlic, parsley, chives, lemon juice, salt, and pepper. Use a fork or your clean hands to gently combine.
- Form Meatballs: Scoop one heaping tablespoon of the mixture at a time and shape into 1 1/2-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one.
- Bake: Bake for about 15 minutes. The meatballs are done when there is no more pink in the middle when cut open or the internal temperature is 160-165°F*. (Tip: If you want the meatballs to have a crispier exterior, remove the meatballs after 11 minutes of baking. Turn on the broiler and place the pan on the top oven rack. Broil for 2-4 minutes, until golden on top and cooked through.)
- Serve: Serve warm with Honey Mustard Dipping Sauce. These would pair well with Creamy Lemon Pasta or Butter Noodles.
*The internal temp will rise about 5 more degrees after you remove from oven.
Freeze For Later: Label and open a gallon-sized freezer bag and lay it on the counter. Follow Steps 2 and 3. Place rolled meatballs in a single layer in the freezer bag. Seal, squeezing out excess air, and freeze flat. Freeze the Dipping Sauce in a small freezer bag or container along with the meatballs, if desired, but you may want to leave out the cayenne since it will get spicier in the freezer.
Prepare From Frozen: Thaw the meatballs and sauce. Follow Step 1 and then Steps 4-5 to cook the meatballs.
Notes/Tips
- Can I use dried herbs? Yes, you can but the fresh will taste better. If subbing dried herbs, use about 2 tablespoons dried parsley, crushed in hand. Use about 1 teaspoon dried chives.
- Updated recipe: I updated this recipe on 10/25/23. While I kept the same ingredients, the previous iteration involved rolling the meatballs in extra bread crumbs and used the pan fry method, which was messy. I am in love with this faster, easier version and think you’ll like it better too.
- Gluten-Free Version: Use GF bread crumbs. To make 1 cup of homemade ones, toast and cool about 5 slices of gluten free bread (like Canyon Bakehouse or Udi brand) or let it get stale on the counter for a few days. Tear into pieces and add to a food processor or blender. Process/blend until bread crumbs are fine.
easy and filling! the honey mustard is so good. We paired with the butter noodles as suggested
Hi Amanda! So glad you enjoyed the meatballs and the honey mustard sauce. Thank you for taking the time to leave a review!
Our family loves these chicken dippers! The sauce is awesome! We make them in the air fryer.
Thanks for leaving a review Kim! I know it helps other readers to trust the recipe… and knowing you make them in the air fryer is helpful as well.
I have made these two times, both in the air fryer and I think they came out great. I set the air fryer to 400, but in for 8 min., flipped, then baked fro 6 min. more.
Thank you for giving us the air frying details!
These are so good and guilt free! Thank you for the recipe!
So glad you like them Allison! Thank you for leaving a review.
These are AMAZING!!! My entire family enjoys them, picky teenagers included! They freeze well, they’re quick and easy and taste delicious. Highly recommend!!
Thanks for the review, Kelly. So glad you all enjoy these!
Hello! We love this recipe-so simple and delicious- and my picky eaters love it too which is a big win! Wondering if anyone has had success cooking them in an air-fryer? Trying to avoid the oil. Thanks! 🙂
Every time I make these, they are a big hit. They never seem to dry out when I cook them. Thank you! Today I used cilantro and dill, as that’s what I had on hand.
Can you bake these instead of frying them?
Hi Erin. I haven’t tried baking them before, but I’m sure you could. I bake my ground beef meatballs at 350°F for 20-25 minutes, so maybe start there. Let me know if it works for you.
I can’t wait to make these for my freezer club. Question: Can the dipping sauce be frozen? If not, how long does it keep in the refrigerator? Thanks!
I would not recommend freezing the dipping sauce. It should last a week in the fridge at least. Good luck!