Chicken Meatballs with Honey Mustard Sauce

Ingredients:

• 350g (12 oz) Minced Chicken 🍗
• 75g (½ Cup) Onion 🧅
• 4 Garlic Cloves 🧄
• 1 Tsp Dried Thyme 🌿
• ½ Tsp Dried Rosemary 🌿
• ¾ Tsp Salt 🧂
• 50g (¾ Cup) Panko Breadcrumbs 🍞
• 1 Tbsp Olive Oil 🫒
• 175ml (¾ Cup) Chicken Stock 🍗
• 1 Tbsp Honey 🍯
• 1 Tbsp English Mustard 🌭
• 75ml (⅓ Cup) Creme Fraiche 🥛
• Lots of fresh Parsley to finish 🌱

Instructions:

1. Peel and grate the onion, then place it in a bowl with the minced chicken. 🧅🍗

2. Peel and mash the garlic into a paste, then add it to the bowl with the chicken. 🧄🍗

3. Add the breadcrumbs, dried thyme, dried rosemary, and salt to the chicken mixture. Mix everything together thoroughly. 🍞🌿🧂

4. Form the mixture into 10 meatballs. Damp hands can help prevent sticking. Meatballs can be made in advance and refrigerated for up to 24 hours to stabilize, but this step is optional. 🍗🖐️

5. Drizzle the meatballs with olive oil and roll them to coat. Place them on a baking tray and bake in the oven at 220°C (435°F) for 12-15 minutes, or air fry them at 200°C (400°F) for 10-12 minutes. 🍽️

6. Heat a 30cm (12") frying pan or skillet over medium heat. Add the chicken stock and bring it to a simmer. 🍗🍲

7. Stir in the honey, English mustard, and creme fraiche to form a sauce. Reduce the heat to low and let it simmer. 🍯🌭🥛

8. Transfer the baked meatballs to the pan with the sauce. Roll them around to coat them in the sauce. Cover with a lid and cook for a final 5-7 minutes. 🍲🍯

9. Before serving, ensure the meatballs have reached an internal temperature of 73°C (165°F). 🌡️

10. Garnish with lots of fresh parsley before serving. Enjoy your delicious chicken meatballs! 🌱🍽️