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Chicken Meatballs with Bourbon Mustard Sauce

Course Main Course
Cuisine American
Keyword chicken
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


Chicken meatballs

  • 1 lb ground chicken
  • 1 large egg beaten
  • ¼ cup milk
  • ¾ cup panko
  • cup grated parmesan
  • ¼ cup parsley chopped
  • 2 tablespoon dill chopped
  • 2 garlic cloves minced
  • ½ teaspoon fennel seeds ground
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Bourbon mustard sauce

  • 2 tablespoon butter
  • 4 shallots finely chopped
  • ½ cup bourbon
  • 1 tablespoon all-purpose flour
  • 3 cups chicken stock
  • 3 sprigs thyme
  • ¼ cup heavy cream
  • ¼ cup dijon mustard
  • 1 teaspoon green peppercorns
  • salt and pepper
  • 2 tablespoon fresh dill chopped
  • mashed potatoes or rice for serving


  • Preheat oven to 425 degrees F.
  • Make the meatballs. Mix together the ground chicken with egg, milk, panko, parmesan, parsley, dill, garlic, fennel, salt, and pepper until well combined. Shape the mixture into about 12 large meatballs and place them on a baking sheet. Bake the meatballs for 10 minutes and remove from the oven.
  • Prepare the bourbon mustard sauce. Melt 2 tablespoon butter in a deep saute pan over medium heat. Add the shallots and saute until softened and lightly browned. Add the bourbon and bring to a boil. Continue to simmer the bourbon until it's reduced by ½. Add the flour and stir to coat.
  • Add the chicken stock and thyme and bring to a boil. Continue to simmer for 10 minutes. Add the heavy cream, dijion mustard, and green peppercorns and simmer for 1 more minute.
  • Add the chicken meatballs to the sauce and reduce heat to low. Gently simmer the meatballs for 10 minutes. Season the sauce with salt and pepper and transfer the meatballs to a serving plate. Pour the sauce on top and garnish with chopped fresh dill. Serve immediately with mashed potatoes or rice.