Sheet Pan Maple Dijon Chicken Meatballs

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 minced garlic clove
• 1/4 cup chopped fresh parsley
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp apple cider vinegar

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, Dijon mustard, maple syrup, garlic, parsley, thyme, salt, and pepper. Mix gently.
3. 3 Form mixture into 1.5-inch meatballs.
4. 4 Arrange meatballs on a parchment-lined sheet pan.
5. 5 In a small bowl, whisk together olive oil, honey, and apple cider vinegar. Drizzle over meatballs.
6. 6 Bake for 20-25 minutes, flipping halfway through, until cooked through.
7. 7 Serve immediately.

Nutrition

Tips

• For crispier meatballs, broil for an additional 1-2 minutes at the end.
• Double check meatballs are cooked through with a meat thermometer; they should reach 165°F.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Serving Suggestions

• Serve with roasted vegetables for a complete meal.
• Pair with a side of mashed sweet potatoes.

FAQ