Whether you need a quick appetizer for a crowd or a mess-free kid-friendly dinner, these Cheddar Chicken Meatballs are the perfect choice. I love that I can mix everything into one bowl and pop a baking tray full of these little guys in the oven. I’ll often cook meatballs in the skillet and finish them in the oven, but when I want a mess-free prep, I use the oven start to finish. For 1.5″ meatballs, they’ll only take 20-25 minutes at 400. I’ve used both turkey (93% lean) and chicken (98% lean) for these, and I honestly don’t have a preference. My husband likes the taste of chicken over turkey, so I just gravitate toward buying chicken for that reason.
The honey mustard makes such a bright beautiful dish, and it’s SIMPLE! It’s really just equal parts yellow mustard and honey. Most add paprika for color and a little mayo, but I like to add just a pinch of chili powder for color and flavor and leave out the mayonnaise. The sauce marinates the chicken while it bakes, and then I add a little more to the tops when they comes out; just make sure to divvy up the sauce before coating the raw chicken so you don’t contaminate.
These bake for about 20 minutes depending on the size of your meatballs. For 1.5″, 20 minutes is about perfect! If you meal prep for the week, these are a must, and they’re so versatile. I’ve done them with BBQ, buffalo, and an Asian sauce and just mix up the sides depending!