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    Home » Poultry Recipes

    Published: Dec, 2019. Updated: Mar, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Baked Mustard Chicken Meatballs

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    Jump to Recipe

    These baked mustard chicken meatballs feature lightly seared balls of ground chicken, rice, and spices baked in a creamy mustard sauce. The recipe makes plenty of meatballs to satisfy your hungry family on busy weeknights.  

    Love all things mustard? Try my Mustard Chicken Thighs, Honey Mustard Chicken, and Chicken in Parmesan Mustard Sauce.

    Oven Baked Mustard Chicken Meatballs In A Pan

    Baked Chicken Meatballs In A Mustard Sauce

    I've made chicken meatballs so many times and the more I cook them, the more I start to realize that my favorite ingredient to pair chicken with is mustard.

    Despite that many people may find it too acidic and afraid that the dish might end up being too "mustardy", let me reassure you - that's not the case with these delicious Baked Mustard Chicken Meatballs.

    The amount of mustard that goes into this recipe is very small but it produces a delicate and bold flavor that turns a regular sauce into a sauce you want to serve with everything.

    What you can expect from these Chicken Meatballs in a Creamy Mustard Sauce:

    • they come together quickly and easily
    • juicy
    • flavorful
    • baked in the best-ever mustard and sour cream sauce
    • perfect for hearty family dinners and meal prep

    The recipe makes about 30 - 36 small meatballs, so if you think it's too many to enjoy at once, you can bake the portion of these right away and freeze the remaining formed meatballs for later use for up to 3 months.

    Meatballs Baked In A Mustard Sour Cream Sauce

    What to serve with Chicken Meatballs

    I think Chicken Meatballs go with pretty much everything.

    But since they already have rice in them, I would recommend serving these meatballs with a generous dollop of sour cream and a salad or vegetable side, like:

    • Cucumber Cauliflower Salad
    • Zucchini, Tomato, and Mozzarella Bake
    • Roasted Green Beans And Tomatoes

    However, if you still prefer serving meatballs with a hearty side, I can't recommend enough Roasted Garlic Mashed Potatoes. These are the BEST mashed potatoes ever and will pair great with Chicken Meatballs in a creamy-dreamy Mustard Sauce.

    Chicken Mustard Meatballs From the side

    How to store homemade Mustard Chicken Meatballs

    Place the leftovers in glass storage containers with a lid and store them in a fridge for up to 3-4 days.

    To reheat, add meatballs in a pan along with a few tablespoons of water. Simmer on medium-low heat for 7-10 minutes until the water evaporates and the meatballs are warm.

    More Meatballs Recipes you and your family will like:

    • Ikea-Inspired Meatballs And Gravy
    • Baked Meatballs With Gruyere Fondue

    Recipe

    Baked Mustard Chicken Meatballs

    These Baked Mustard Chicken Meatballs feature lightly seared balls of ground chicken, rice and spices baked in a creamy mustard sauce. The recipe makes plenty of meatballs to satisfy your hungry family on busy weeknights.  
    4.42 from 17 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8
    Calories: 224kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • 1 lb ground chicken
    • ⅓ c rice
    • 4 tablespoon olive oil
    • 1 medium onion finely minced
    • 1 medium carrot shredded
    • 1 teaspoon dry thyme
    • ¼ teaspoon nutmeg
    • ½ teaspoon garlic powder
    • ½ teaspoon pepper
    • 1 teaspoon salt
    • 1 egg
    • 3 tablespoon flour
    • 2 tablespoon parsley chopped

    For the Mustard Sauce

    • 1 c chicken broth
    • 6 tablespoon sour cream
    • 2 tablespoon yellow mustard* See the notes
    • ½ teaspoon smoked paprika
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • To a medium pot add uncooked rice along with 1 ½ cup of water and a pinch of salt. Bring to a boil, then reduce to simmer, cover the pot and cook for 15 minutes until water evaporates and rice is soft.
    • Remove from the heat, then transfer the rice to a large bowl to cool.
    • While rice is cooling down, heat 2 tablespoon of olive oil in large non-stick pan and over medium heat.
    • Add onion and carrot and sauté stirring from time to time for 5-7 minutes or until onion is soft.
    • Preheat the oven to 360 F.
    • In a bowl with rice add ground chicken, sautéed onion and carrot, thyme, nutmeg, garlic powder, salt, pepper and egg. Mix everything nicely and form 36 meatballs.
    • Add flour to a large shallow bowl and dredge meatballs in flour.
    • Heat 2 tablespoon of oil in a large non-stick pan and sear the meatballs on both sides for 5 minutes.
    • Transfer the meatballs in a large 2.5 qt greased baking dish.* (See the notes)
    • In a small bowl whisk together all ingredients for the mustard sauce and pour it over the meatballs.
    • Bake meatballs for 25 minutes. Remove from the oven, sprinkle with parsley and serve.

    Notes

    Mustard
    You can use any mustard you have: Dijon or a combo of Dijon + Whole Grain Mustard will work here as well. I found that yellow mustard gives the sauce a brighter yellow color.
    Baking Dish
    My baking dish fit about 25 meatballs. I froze the rest of the meatballs for later. If you want to bake all meatballs at once, use 2 baking dishes.

    Nutrition

    Serving: 4meatballs | Calories: 224kcal | Carbohydrates: 11.6g | Protein: 13g | Fat: 14.3g | Saturated Fat: 3.6g | Cholesterol: 73mg | Sodium: 676mg | Potassium: 423mg | Fiber: 1g | Sugar: 1.3g | Calcium: 31mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Collage image of Baked Mustard Chicken Meatballs
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Wendy Kelley says

      October 03, 2023 at 2:38 pm

      This sounds so delicious.
      I was wondering what persentage of ground chicken you used. This is a 99% fat free or just labeled lean whick contains more fat.

      Reply
      • Iryna says

        October 03, 2023 at 4:39 pm

        You can use any type of chicken. Ground chicken breast will be leaner, while ground thighs will be a tad juicier.

        Reply
    2. K~ says

      February 12, 2023 at 11:59 am

      Why is the rice cooked with more than 4x volume of water? (Normally 1/3c rice would need 2/3c water.) Is it just supposed to end up as mush? Do you want it to be cooked normally, as you would for eating, with tender, separate grains?

      Reply
      • Gina says

        May 06, 2024 at 6:47 pm

        I am making this now and had the same question as the other comment about the rice. The ratio of rice to water is not the typical ratio, wondering if the numbers above are correct. After 15 min of cooking the rice there was still lots of water in the pan. Please advise. Thank you!

        Reply
      • Phyllis A Benton says

        May 26, 2024 at 5:26 pm

        I would also like an answer to the question about rice and water ratios. Plus what type of rice are you using?

        Reply
    3. Ali says

      July 26, 2021 at 4:02 am

      5 stars
      This was such a yummy dish. Thankyou. I also loved how simple it was to put together, meatballs done ahead of time and I used an oven safe skillet so straight into the oven. And was an easy sub to gf flour.
      Definitely making this again, perhaps with a partial swap of rice with cauli rice.

      Reply
      • Iryna says

        July 28, 2021 at 11:29 am

        Ali, thank you so much for your comment and a 5 star rating! I'm glad you enjoyed this recipe! Using a cauli rice instead of a white rice is a wonderful idea.

        Reply
    4. Natalie says

      November 04, 2020 at 10:57 pm

      Wow! This recipe is AMAZING!!! I’m glad I found it and thank you for sharing it!

      Reply
      • Iryna says

        November 06, 2020 at 2:25 pm

        You're very welcome Natalie! I'm glad you liked it:)

        Reply
    4.42 from 17 votes (16 ratings without comment)

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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