I love honey mustard chicken, and my kids love meatballs … so I decided to combine the two!
We serve ours with sweet potato mash and steamed veg but it would also be nice with rice or potato mash
Prep: 20 mins
Cook: 3 hrs
3 hrs 20 mins
1kg chicken mince
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
1/3 cup panko crumbs
½ cup shredded parmesan cheese
2T vegetable oil
¼ cup honey
½ cup Dijon mustard
1Tbsp wholegrain mustard
1Tbsp chicken stock powder
1 cup warm water
½ tsp tarragon dried
Additional: 2tsp corn flour with 2Tbsp water
1Combine all meatball ingredients in a large bowl and mix well. Using clean hands roll mince mix into golf ball sized meatballs. Place them gently in slow cooker, slightly apart
2Combine all sauce ingredients (except corn flour slurry) and pour over meatballs
3Cook on low with tea towel trick in place for 3hrs.
4IMPORTANT: Do not stir or move meatballs until the final 30mins. When they are fully sealed and firm they can be moved. Moving them earlier could result in them breaking. Instead only flip them gently in the last half hour and that's all they need 🙂
5Stir through the corn flour slurry and cook for a further 5mins to thicken. Toss meatballs gently through this thickened sauce to coat.