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:
It’s pretty much my criteria for 99% of the meals I make! Occasionally I like stretching my professional cooking skillz a notch but with a husband who works long, irregular hours and two small kids at home, I’m usually just thankful to get dinner on the table at all.
I figure my life is currently in a season of busyness, and I can start cooking the complicated stuff later when my time isn’t so stretched! So with that, I bring you these fab baked chicken meatballs tossed in garlicky honey mustard.
These babies (as in, the baked chicken meatballs) fit every step of my criteria above.
My kids love them (once my son was past a year and could eat honey, obvs), the meatballs are baked instead of needing to be babysat in a saute pan, and the sauce is simple, tasty, and holds up like a rockstar in a crockpot.
Do you think there’s a coincidence in that a favorite bar-style comfort food is chicken tenders with honey mustard… and that’s also a staple kid menu item?
Like, does it say something about people drinking booze that they also love a faved kids food?
Probably. I know a few people who turn slightly infantile when they’re drinking. Maybe saying “slightly” is being a little generous!
I guess what I’m trying to say is this: everyone freaking loves this dish. It’s perfect for parties (Christmas parties, Superbowl parties, tailgating!). It’s easy to break up the workload and make the chicken meatballs ahead of time, freeze them, and then defrost and make the sauce another night, saving you some time. And they’re banging in kid’s lunches.
As you can see from the photos, we prefer serving them over rice on the nights I make them for dinner.
The sauce isn’t ridiculously sweet, but it works well with starchy white long grain rice. Roast a side of broccoli florets with some olive oil and a little salt and pepper, and you’ve got a healthy and tasty dinner in under 20 minutes.
- 1 lb ground chicken
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 cup plain breadcrumbs
- 1 egg
- ½ cup milk
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- ⅓ cup creamy dijon mustard
- 4-5 garlic cloves , minced
- 1 tablespoon olive oil
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.
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