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.
Servings: 3 servings (4 meatballs per serving)
Calories: 330kcal
Ingredients
- 1 pound lean ground chicken sub: 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 4meatballs w/honey mustard | Calories: 330kcal | Carbohydrates: 15g | Protein: 31g | Fat: 17g | Cholesterol: 186mg | Sodium: 849mg | Fiber: 1g | Sugar: 4g