Try these easy baked chicken meatballs tossed in a garlicky honey mustard sauce for an easy dinner recipe tonight!
Some of you may be familiar with the fact that I am on the constant hunt for foods that are:
- quick
- easy
- kid-approved
These babies (as in, these baked chicken meatballs) fit every step of my criteria above.
Baked Chicken Meatballs with Garlicky Honey Mustard Sauce
Tender chicken meatballs tossed in a honey-garlic sauce. Take the classic dish of chicken tenders with honey mustard to a new level- very kid friendly and ready for the dinner table!
What’s a Prep Sesh?Click HERE for details!
Equipment
Ingredients
For the meatballs:
- 1 lb ground chicken
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 cup unseasoned breadcrumbs
- 1 egg
- ½ cup milk
For the sauce:
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- ⅓ cup dijon mustard
- 4 garlic clove minced
- 1 tablespoon olive oil
Instructions
Prep Ahead:
For the freezer:
- Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
- Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around.
- Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
- Freeze the meatballs until stiff, then transfer to a resealable bag or container.
- The balls with store in the freezer for up to 3 months.
For the fridge:
- Prep the meatballs: Combine all the meatball ingredients in a large bowl and mix until thoroughly combined. Transfer to a resealable bag or container.
- Prep the sauce: In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined.
- Bring to a simmer, then turn the heat down to low.
- Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
- Transfer the sauce to a resealable bag or container.
- The meatballs mix will store in the fridge for up to 3 days. The sauce will store in the fridge for up to 1 week.
Prepare From Prepped: If meatballs are frozen, thaw in the fridge overnight.
- Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
- Bake for 15-18 minutes or until cooked through and browned underneath.
- When the meatballs have finished cooking, add them to the sauce and toss gently to coat.
Make From Fresh:
- Preheat the oven to 350*F.
- Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
- Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around.
- Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly.
- Bake for 15-18 minutes or until cooked through and browned underneath.
- While the meatballs are baking, make the sauce. In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined.
- Bring to a simmer, then turn the heat down to low.
- Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
- When the meatballs have finished cooking, add them to the sauce and toss gently to coat.
Tried this recipe?Let us know how it was!
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