Ingredients
Scale
For the Meatballs
- 350g (12 oz) minced chicken (or substitute with minced beef)
- 75g (½ cup) onion, grated
- 4 garlic cloves, mashed into a paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon salt
- 50g (¾ cup) panko breadcrumbs
- 1 tablespoon olive oil
For the Sauce
- 175ml (¾ cup) chicken stock
- 1 tablespoon honey
- 1 tablespoon English mustard (or Dijon mustard for a milder flavor)
- 150g (½ cup) crème fraîche
- Fresh parsley for garnish
Instructions
1. Prepare the Meatball Mixture
- Peel and grate the onion, then place it in a large mixing bowl. Grating the onion releases moisture, helping keep the meatballs tender.
- Peel the garlic and mash it into a paste using a knife or mortar and pestle. Adding a bit of salt while mashing helps break it down more easily.
- Combine the minced chicken (or beef) with the onion, garlic, breadcrumbs, dried thyme, rosemary, and salt in the bowl. Mix everything until well combined, but do not overwork the mixture, as this can make the meatballs dense.
2. Shape the Meatballs
- With slightly damp hands, form the mixture into 10 evenly sized meatballs. Damp hands prevent sticking and help create smooth, uniform meatballs.
- At this point, you can refrigerate the meatballs for up to 24 hours before cooking. Chilling them helps them hold their shape, but it is optional.
3. Cook the Meatballs
Oven Method
- Preheat the oven to 220°C (435°F).
- Drizzle the meatballs with olive oil and roll them around to coat evenly.
- Place the meatballs on a baking tray lined with parchment paper and bake for 12-15 minutes until golden brown and cooked through.
Air Fryer Method
- Preheat the air fryer to 200°C (400°F).
- Lightly grease the air fryer basket and place the meatballs inside, ensuring they are not overcrowded.
- Cook for 10-12 minutes, shaking the basket halfway through for even cooking.
4. Make the Sauce
- Heat a large skillet over medium heat and pour in the chicken stock. Bring it to a gentle simmer.
- Stir in the honey and mustard until fully dissolved in the stock.
- Lower the heat to medium-low, then add the crème fraîche. Stir well to create a smooth, creamy sauce. Let it simmer for a few minutes.
5. Combine and Finish
- Transfer the cooked meatballs to the pan with the sauce, rolling them around to coat evenly.
- Cover the skillet with a lid and let everything cook together for 5-7 minutes. This allows the flavors to meld and ensures the meatballs are heated through.
- Check that the internal temperature of the meatballs reaches at least 73°C (165°F) before serving.
6. Garnish and Serve
- Sprinkle freshly chopped parsley over the meatballs for a fresh, vibrant finish.
Notes
- How to Tell if the Meatballs are Cooked: Use a meat thermometer to check for a safe internal temperature of 73°C (165°F). If you do not have a thermometer, cut one meatball open—it should be fully cooked with no pink inside.
- Avoid Overmixing: Overworking the meatball mixture can make them tough. Mix just until combined.
- Prevent Meatballs from Falling Apart: Chilling them for at least 30 minutes before cooking helps them hold their shape.
- Adjusting the Sauce Consistency: If the sauce is too thick, add a little more chicken stock. If it is too thin, let it simmer a bit longer to reduce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes