Mustard Maple Chicken Meatballs

There’s this smell that fills the kitchen about halfway through cooking these – warm, lightly sweet in a way that almost reminds me of pancakes, but then the mustard catches you off guard, in the best way, sharp and golden. It’s the kind of dish that just… wraps itself around you. I still find myself dipping a spoon into the slow cooker for a little taste before it’s ready (every time, without fail). These mustard maple chicken meatballs aren’t just cozy – they’ve got personality.

Why You’ll Crave It

• The combination of mustard and maple is unexpected but balanced – sweet and tangy, with warmth and a little bite.
• Using ground chicken keeps it lighter than traditional meatballs, but still filling and deeply comforting.
• Set-it-and-forget-it slow cooker method means dinner quietly cooks while you live your life.
• It’s versatile – serve over rice, tuck in a sandwich, or pile on mashed potatoes… all good choices.
• Leftovers reheat beautifully, and honestly, the flavor gets even better the next day.

The first time I made this, I remember my dad went back for thirds – and he’s not even a meatball person usually…

What You’ll Need

• Ground chicken: 500 grams – soft and lean, great for soaking up flavor
• Dijon mustard: 2 tablespoons – that mild heat and brightness really makes all the other ingredients shine
• Maple syrup: 2 tablespoons – pick one that’s real maple, not the artificial stuff… it matters
• Bread crumbs: 1 cup – helps hold things together without getting dense
• Egg: 1 large – acts like glue for everything
• Salt: 1 teaspoon – for pulling flavors forward
• Ground pepper: 1/2 teaspoon – enough to warm the back of the throat slightly
• Onion powder: 1 teaspoon – sweet and mellow, adds depth without fresh chopping
• Garlic powder: 1 teaspoon – just enough to round out the savoriness

Easy How-To

Mix the Chicken Base

Grab a big bowl and toss in the ground chicken, that golden Dijon, the maple syrup, breadcrumbs, egg, and all the seasonings. Use your hands if you can – it gives you more control. Try not to overwork it; stir just until it’s all mixed and holding together. (It should feel soft and slightly tacky.)

Shape the Meatballs

Tear off little handfuls (about golf ball size), roll them gently between your palms, and line them up on a tray or plate. It helps to moisten your hands a little to keep things from sticking. You’ll get around 18 or so, give or take.

Prep Your Slow Cooker

Before they go in, lightly oil the bottom of your slow cooker. Nothing fancy – a drizzle or spray, just to keep the bottoms from sticking too much. It helps later when you’re lifting them out.

Arrange the Meatballs

Set the meatballs down inside – try to give them a bit of space between each other. A little overlapping is fine if needed, but don’t pack them too tightly.

Moisture + Flavor

Now pour in some chicken broth, just enough to come partway up the meatballs. Maybe about a cup or so. It keeps things juicy while cooking and pulls some flavor down into the sauce.

Slow Cook Away

Lid on, and let them cook. On low, 4 hours is golden. On high, about 2.5 should do. They don’t need to be fussed with – just let the slow cooker do its thing.

Quick Doneness Check

If you’ve got a meat thermometer, great – you’re aiming for 165°F (75°C). If not, just cut one in half and make sure it’s not pink inside.

Serve Warm and Proud

Lift them gently with a slotted spoon and serve right away, or keep them cozy while you prep sides. Drizzle a bit of cooking liquid over them if they’re going dry on top.

Good to Know

• They freeze like a dream. I usually batch-make and tuck half away for a future tired evening.
• If the mixture feels too wet to roll, just chill it in the fridge for 10 minutes. That firms it up nicely.
• You can whisk up a quick glaze using extra maple + mustard and spoon that on top when serving – fancy, but easy.

Serving Ideas

• Over buttery mashed potatoes with a spoonful of the cooking juice drizzled over the top
• Inside a crusty baguette with sliced pickles for a sort of sweet-savory sandwich
• On a platter with toothpicks for a party – surprisingly elegant even as finger food

Top Tricks

• If you want a little caramelization, brown the meatballs in a skillet for 2-3 minutes per side before adding to the slow cooker. It’s not mandatory…but the flavor deepens quite a bit.

Frequently Asked Questions

Can I use turkey instead of chicken?

You absolutely can – ground turkey works almost identically here, though it can be slightly drier. Consider adding an extra splash of milk or a teaspoon of olive oil to the mix if going that route.

Do I have to use Dijon mustard?

Technically no – you could use whole grain or even yellow mustard in a pinch. But Dijon gives that smooth, gently spicy tang that plays perfectly with the maple, so I wouldn’t skip it unless I had to.

Can I prep these ahead and cook later?

Definitely. You can roll them, then refrigerate (covered) for up to a day before cooking. Or even freeze them raw – just thaw overnight in the fridge before slow cooking.

What if I don’t eat chicken?

No problem. Ground pork or beef works great with this flavor combo too, though the cook time might vary just a little. Pork’s my second favorite for this.

How can I make the sauce thicker?

If you’d like the slow cooking juices to become more of a sauce, just scoop some into a small pan and simmer with a cornstarch slurry (about 1 tsp cornstarch mixed with 1 tbsp water) until it thickens slightly.