I’m excited to share this delicious recipe for Honey Mustard Chicken Meatballs with Mashed Potato—tender, flavorful chicken meatballs glazed in a creamy honey-mustard sauce, served over buttery mashed potatoes for the perfect comfort meal.
Why You’ll Love This Recipe
I love how these meatballs come together in about 30 minutes yet feel special and indulgent. Grated onion keeps them moist, while the honey-mustard and crème fraîche sauce warps them in sweet tanginess. Paired with smooth mash and green beans, it’s a satisfying one-pan dinner that always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatballs
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350 g (12 oz) minced chicken
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75 g (½ cup) grated onion
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4 garlic cloves, mashed into paste
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1 tsp dried thyme
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½ tsp dried rosemary
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¾ tsp salt
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50 g (¾ cup) panko breadcrumbs
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Drizzle of olive oil
For the Honey Mustard Sauce
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175 ml (¾ cup) chicken stock
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1 Tbsp honey
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1 Tbsp English mustard
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150 g (½ cup) crème fraîche
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Fresh parsley, chopped (to garnish)
For the Mashed Potato
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Your favorite potatoes (e.g., floury type)
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Butter and cream or milk (to taste)
Directions
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Prep the meatballs – I grate the onion, mash the garlic with a little salt, then mix with minced chicken, thyme, rosemary, salt, and panko until just combined. I shape the mixture into 10 meatballs.
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Cook meatballs – I coat them lightly in olive oil and either bake at 220 °C (435 °F) for 12–15 minutes or air-fry at 200 °C (400 °F) for 10–12 minutes until golden.
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Make the sauce – In a skillet, I bring chicken stock to a simmer, whisk in honey and mustard, then stir in crème fraîche over low heat to create a silky sauce .
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Combine – I add the meatballs to the sauce, roll them around to coat, cover and simmer for 5–7 more minutes. I check they’re cooked to about 75 °C (165 °F) internally.
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Mash the potatoes – I boil floury potatoes until tender, then mash with butter and cream (or milk) until smooth.
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Serve – I spoon mashed potatoes onto plates, top with meatballs and sauce, and sprinkle fresh parsley over everything.
Servings and timing
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Serves: 2
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: ~30 minutes
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Calories: ~713 kcal per serving as noted (includes mash and sauce)
Variations
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Swap oven baking for air-fryer for extra browning.
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Use Dijon, whole-grain, or milder mustard to tailor flavor.
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Try crème fraîche substitutes: double cream with a squeeze of lemon, though sauce may slightly separate.
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Serve with celeriac mash or green vegetables instead of potatoes.
Storage/reheating
I refrigerate leftover meatballs and sauce together in an airtight container for up to 3 days; mash stays fresh for a similar time. To reheat, I gently microwave or warm on the stove, adding a splash of stock or milk if needed. The meatballs can also be frozen uncooked for up to a month.
FAQs
Can I freeze the meatballs?
Yes—freezing uncooked meatballs is easy and they can be cooked later in sauce or air-fryer.
Can I make them gluten-free?
Absolutely—replace panko with gluten-free breadcrumbs; mash and sauce ingredients are naturally gluten-free.
What mustard should I use?
English mustard is classic and bold, but Dijon or whole-grain work beautifully if you prefer milder flavors.
How can I ensure juicy meatballs?
Grated onion releases moisture, and a bit of fat ensures they stay tender and juicy.
Can I skip crème fraîche?
You can substitute heavy cream plus a squeeze of lemon, but sauce may lose its tang and risk separating.
Conclusion
These Honey Mustard Chicken Meatballs with Mashed Potato are hearty, flavorful, and come together quickly. They strike the perfect balance of sweetness, creaminess, and comfort. I hope you enjoy recreating and savoring this meal as much as I do!
Print
Honey Mustard Chicken Meatballs with Mashed Potato
- Total Time: 45 minutes
- Yield: 4 servings
Description
Juicy chicken meatballs glazed in a tangy-sweet honey mustard sauce, served on a creamy bed of mashed potatoes—they make weeknight dinners feel gourmet.
Ingredients
For the Meatballs:
1 pound (450 g) ground chicken
½ cup breadcrumbs
1 small onion, finely chopped
1 egg, lightly beaten
1 garlic clove, minced
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
For the Honey Mustard Sauce:
¼ cup Dijon mustard
2 tbsp honey
1 tbsp whole-grain mustard (optional for texture)
2 tbsp chicken broth (or water)
Salt and pepper, to taste
For the Mashed Potato:
1½ pounds (700 g) potatoes, peeled and chopped
¼ cup milk (or cream for richness)
2 tbsp butter
Salt and pepper, to taste
Instructions
Make the mashed potatoes: Place chopped potatoes in a pot, cover with salted water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper until smooth. Keep warm.
Prepare the meatballs: In a bowl, combine ground chicken, breadcrumbs, chopped onion, beaten egg, garlic, Dijon mustard, salt, and pepper. Mix gently until just combined.
Shape mixture into 16–18 small meatballs (about 1½″ diameter).
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes. Remove meatballs to a plate.
Make the sauce: In the same skillet, lower heat to medium-low. Stir in Dijon mustard, honey, whole‑grain mustard, and chicken broth. Cook, stirring, until smooth and warmed through, about 2–3 minutes. Season with salt and pepper.
Return meatballs to the skillet, tossing to coat evenly in the honey mustard sauce. Cook for another minute so the flavors meld.
Serve: Spoon mashed potatoes onto plates, top with meatballs and extra sauce from the pan. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
