Description
These Maple Dijon Chicken Meatballs are tender, flavorful, and coated in a perfectly balanced sweet and tangy glaze. Made with simple ingredients, they’re ideal for weeknight dinners, entertaining guests, or prepping ahead for lunches. The combination of maple syrup and Dijon mustard creates a luscious sauce that turns ordinary chicken meatballs into something truly special.
Ingredients
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1 ½ pounds ground chicken
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1 cup breadcrumbs (plain or panko)
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1 large egg
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2 tablespoons milk
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2 cloves garlic, minced
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2 tablespoons finely chopped onion
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1 tablespoon Dijon mustard
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1 tablespoon pure maple syrup
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1 tablespoon olive oil (plus more for greasing)
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1 teaspoon dried thyme (or fresh thyme leaves)
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½ teaspoon paprika
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Salt and black pepper, to taste
For the Maple Dijon Sauce:
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¼ cup Dijon mustard
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¼ cup pure maple syrup
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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Black pepper, to taste
Optional Garnish:
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Fresh parsley or thyme leaves
Instructions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
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In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, milk, minced garlic, chopped onion, Dijon mustard, maple syrup, olive oil, thyme, paprika, salt, and pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.
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Using a small cookie scoop or spoon, form the mixture into 1 ½-inch balls. Place them evenly on the prepared baking sheet. You should get about 20–24 meatballs.
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Bake for 18–22 minutes or until the meatballs are cooked through and lightly golden. The internal temperature should reach 165°F (74°C).
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While the meatballs are baking, prepare the sauce. In a small saucepan, combine Dijon mustard, maple syrup, apple cider vinegar, olive oil, garlic powder, onion powder, salt, and black pepper. Cook over medium heat for 3–4 minutes, stirring often, until the sauce slightly thickens.
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Once the meatballs are done, transfer them to a large bowl or skillet. Pour the warm maple Dijon sauce over them and toss gently to coat.
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Garnish with fresh parsley or thyme, and serve immediately.
Notes
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Do not overmix the meatball mixture — it can make them dense instead of tender.
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Use pure maple syrup for the best flavor; avoid pancake syrup.
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You can substitute ground turkey for ground chicken if preferred.
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The sauce can be doubled for extra glaze or for drizzling over rice or vegetables.
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To make ahead, store cooked meatballs and sauce separately in the fridge for up to 4 days, or freeze for up to 3 months.
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Reheat gently over low heat with a splash of water or extra glaze to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes