Chicken Meatballs with Creamy Mustard Sauce

Are you stuck wondering, "How can I make a delicious, family-friendly meal that isn't just another bland weeknight dinner?" Believe it or not, Chicken Meatballs with Creamy Mustard Sauce can be your answer. While many think meatballs are limited to red sauce, we're here to disrupt that notion and introduce you to a culinary delight: juicy, flavorful chicken meatballs swimming in a rich, tangy, and utterly irresistible creamy mustard sauce. Forget the same-old routine; let’s elevate your meatball game!

Ingredients List

Here are all the ingredients you need to make incredibly delicious Chicken Meatballs with Creamy Mustard Sauce:

For the Chicken Meatballs:

1 lb Ground Chicken (Ensure it’s fresh! Look for a vibrant pink color.)
1/2 cup Breadcrumbs (Panko recommended for extra crispness, or use gluten-free breadcrumbs.)
1/4 cup grated Parmesan Cheese (Adds a lovely savory note. Pecorino Romano is a great substitute for a sharper flavor.)
1 Egg, lightly beaten (Acts as a binder, holding the meatballs together. A flax egg can be used as a vegan alternative.)
2 cloves Garlic, minced (Fresh is best! Look for firm, plump cloves.)
1 tbsp Fresh Parsley, chopped (Adds freshness and color. Dried parsley can be used, but use half the amount.)
1 tsp Dijon Mustard (Boosts flavor and adds a subtle tang.)
1/2 tsp Salt (Enhances all the flavors.)
1/4 tsp Black Pepper (Adds a touch of spice.)
Olive Oil or Avocado Oil for browning (Neutral-tasting oils work best.)

For the Creamy Mustard Sauce:

1 tbsp Butter (Adds richness and helps create a velvety sauce. Olive oil can be used for a lighter option.)
1/2 cup Chicken Broth (Use low-sodium to control the saltiness. Vegetable broth also works well.)
1/4 cup Heavy Cream (Creates the creamy texture we crave. Coconut cream is a dairy-free substitute, though it will alter the flavor slightly.)
2 tbsp Dijon Mustard (The star of the show! Experiment with different Dijon mustards to find your favorite flavor profile.)
1 tbsp Honey or Maple Syrup (Balances the acidity of the mustard and adds a touch of sweetness.)
1/2 tsp Dried Thyme (Adds an earthy, aromatic note.)
Salt and Pepper to taste (Adjust according to your preference.)

Timing

Preparation Time: 20 minutes (Includes measuring, chopping, and mixing.)
Cooking Time: 30 minutes (Mainly for simmering to allow the sauce flavors to meld).
Total Time: Approximately 50 minutes. This is about 15% faster than classic meatball recipes that can span over an hour with complicated processes

Step-by-Step Instructions

Step 1: Prepare the Chicken Meatball Mixture

In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, Dijon mustard, salt, and pepper. Avoid overmixing, as this can result in tough meatballs. Gently incorporate the ingredients until just combined.

Tip: To prevent the chicken from sticking to your hands, lightly dampen them with water before forming the meatballs.

Step 2: Form the Meatballs

Roll the chicken mixture into 1-inch meatballs. You should get approximately 20-24 meatballs from this recipe. Place the meatballs on a plate or baking sheet lined with parchment paper.

Tip: For uniform and quick meatballs, use a cookie scoop.

Step 3: Brown the Meatballs

Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet in a single layer, ensuring not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. You don’t need to cook them through at this stage; just get a nice golden-brown crust.

Tip: Browning the meatballs adds depth of flavor and helps them hold their shape in the sauce. Do this in batches to maintain good heat and browning.

Step 4: Make the Creamy Mustard Sauce

Remove the browned meatballs from the skillet and set aside. In the same skillet, melt the butter over medium heat. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This is where the flavor really builds and all that fond is brought to life!

Step 5: Add Remaining Sauce Ingredients

Stir in the heavy cream, Dijon mustard, honey (or maple syrup), and dried thyme. Bring the sauce to a simmer, then reduce the heat to low.

Tip: Taste the sauce and adjust the seasoning with salt and pepper to your liking. If you prefer a tangier sauce, add an extra teaspoon of Dijon mustard.

Step 6: Simmer the Meatballs in Sauce

Gently add the browned chicken meatballs back to the skillet, nestling them into the creamy mustard sauce. Cover the skillet and let the meatballs simmer in the sauce for 15-20 minutes, or until they are cooked through. Ensure the internal temperature reaches 165°F.

Tip: Simmering the meatballs in the sauce allows them to absorb the flavors and become incredibly juicy and flavorful.

Nutritional Information

Serving Size: Approximately 4–5 meatballs with sauce
Calories: Approximately 350-400 per serving (this estimates assumes standard ingredients)
Protein: 25g
Fat: 25g
Carbohydrates: 10g
Fiber: 1g
Sodium: 400mg (Varies based on broth)

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Healthier Alternatives for the Recipe

Want to make this recipe more heart-healthy? Here are some ideas:

Leaner Meat: Substitute ground chicken with ground turkey breast for a lower fat option (about 20% reduction in fat).
Dairy-Free Creaminess: Swap heavy cream with coconut cream or cashew cream for a dairy-free version. Coconut cream will add a hint of coconut flavor, while cashew cream provides a more neutral, subtly nutty taste.
Lower-Sodium Broth: Using low-sodium chicken broth reduces sodium intake without sacrificing flavor.
Whole Wheat Breadcrumbs: Use whole wheat breadcrumbs instead of regular breadcrumbs for added fiber (increases fiber content by nearly 300%).
Sweet Potato Puree: Blend sweet potato and add to the meatball mix for extra nutritional benefits (vitamin A and fiber).

Serving Suggestions

Over Pasta: Serve these Chicken Meatballs with Creamy Mustard Sauce over egg noodles, fettuccine, or your favorite pasta. A sprinkle of fresh parsley or chives adds a pop of color and freshness.
With Mashed Potatoes: Create a comforting and satisfying meal by serving the meatballs over a bed of creamy mashed potatoes. Roasted vegetables make a perfect side dish.
Grain Bowls: Build a nutritious grain bowl with quinoa, brown rice, or farro as the base. Add the Chicken Meatballs with Creamy Mustard Sauce, along with steamed broccoli, roasted Brussels sprouts, and a sprinkle of toasted almonds.
Appetizer: Serve the meatballs as an appetizer with toothpicks for easy snacking at parties or gatherings. Keep them warm in a slow cooker or chafing dish.
Stuffed Sweet Potatoes: Add a fun twist by stuffing baked sweet potatoes with the Chicken Meatballs with Creamy Mustard Sauce. Top with feta cheese crumbles and chopped scallions for added flavor and texture.

Common Mistakes to Avoid

Overmixing the Meatball Mixture: Overmixing the mixture can result in tough, dense meatballs. Mix just until the ingredients are combined.
Overcrowding the Pan: Overcrowding the pan during browning can cause the meatballs to steam instead of brown properly. Brown them in batches.
Simmering at Too High Heat: Simmering the sauce at too high of heat can cause it to reduce rapidly and burn. Keep the heat low.
Skipping the Browning Step: Skipping the browning step will result in less flavorful meatballs. The Maillard reaction creates depth and complexity of flavor.
Not Seasoning Enough: Taste and adjust the seasoning of both the meatball mixture and the sauce to ensure they are well-seasoned.

Storing Tips for the Recipe

Refrigerating Leftovers: Store any leftover Chicken Meatballs with Creamy Mustard Sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the meatballs and sauce separately in freezer-safe containers or bags for up to 2-3 months.
Reheating: Reheat the refrigerated leftovers in a skillet over medium heat or in the microwave. For frozen leftovers, thaw them in the refrigerator overnight before reheating.
Make Ahead Tip: Prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours before forming and cooking. This allows the flavors to meld together.

Conclusion

Whipping up Chicken Meatballs with Creamy Mustard Sauce is more than just cooking; it’s an exploration of flavor, texture, and pure culinary joy. Whether you're serving them over pasta, mashed potatoes, or incorporating them into a creative grain bowl, this dish offers versatility and undeniable appeal. So, what are you waiting for? Give this recipe a try, share your own creative twists, and let us know what you think in the comments below! Craving more innovative meatballs? Check out our recipe for Italian Chicken Meatballs with Tomato Sauce!

FAQs

Q: Can I use different types of ground meat?
A: Absolutely! Ground turkey, pork, or even a vegetarian alternative like plant-based ground "meat" will work in this recipe. However, keep in mind that the flavor profile and cooking time may vary slightly based on your choice.

Q: What if I don't have Dijon mustard?
A: While Dijon mustard is essential to achieving the tangy and unique flavor of the sauce, you can use yellow mustard as a substitute in a pinch. Add a dash of horseradish too for an additional kick to resemble that Dijon tang if available . Keep in mind that it will alter the overall taste.

Q: Can I make this recipe gluten-free?
A: Yes! Simply use gluten-free breadcrumbs in the meatball mixture and ensure that all other ingredients are certified gluten-free. It's an easy substitution with no impact on flavor.

Q: Can I skip the simmering step and just cook the meatballs in the sauce from the start?
A: While you can technically cook the meatballs directly in the sauce, browning them beforehand adds a layer of flavor complexity that's well worth the extra step. The Maillard reaction enhances the taste and creates a richer, more satisfying dish.

Q: How can I make the sauce thicker?
A: If you prefer a thicker sauce, you can create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually stir the slurry into the simmering sauce until it reaches your desired consistency. Simmer for another minute or two to ensure the cornstarch is fully cooked and the sauce has thickened properly.