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Apple Butter Chicken Meatballs

These Apple Butter Chicken Meatballs are juicy, tender, and coated in a glossy apple butter glaze with warm spices, garlic, and a touch of tang. Ready in about 40 minutes, they're perfect for weeknight dinners, meal prep, or a cozy fall-inspired appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
  

For the Chicken Meatballs

  • 1½ pounds ground chicken
  • ¾ cup plain breadcrumbs
  • 1 large egg
  • ¼ cup grated yellow onion
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1 tablespoon olive oil for cooking

For the Apple Butter Glaze

  • ¾ cup apple butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar optional
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
  • ¼ teaspoon garlic powder
  • Pinch of crushed red pepper flakes optional
  • ¼ cup chicken broth

Instructions  

  • Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, grated onion, garlic, parsley, salt, pepper, smoked paprika, and onion powder. Mix gently until just combined — avoid overmixing.
  • Shape the Meatballs: Lightly oil your hands. Roll the mixture into meatballs about 1½ inches wide. You should end up with 20 to 24 meatballs.
  • Brown the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook without moving them for a few minutes until golden brown. Turn and brown on all sides, about 8-10 minutes total. Transfer to a plate.
  • Make the Apple Butter Glaze: Reduce heat to medium. In the same skillet, stir together the apple butter, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, cinnamon, garlic powder, chicken broth, and brown sugar (if using). Simmer for 3-4 minutes until slightly thickened.
  • Finish the Meatballs: Return the browned meatballs to the skillet. Turn gently to coat each one in the glaze. Cover and cook for 8-10 minutes over medium-low heat, until the internal temperature reaches 165°F. Sprinkle with fresh parsley before serving.

Notes

📝 Notes

  • Ground Chicken: Use ground chicken with a little fat for the juiciest meatballs. Avoid extra-lean varieties if possible.
  • Apple Butter Sauce: Apple butter adds natural sweetness and rich fall flavor. Choose a smooth, high-quality apple butter for the best glaze.
  • Don't Overmix: Mix the meatball ingredients just until combined to keep the meatballs tender and moist.
  • Bake or Sear: Bake the meatballs for an easy option, or sear them first for extra caramelized flavor before coating them in the apple butter sauce.
  • Flavor Boost: Add a pinch of cinnamon, smoked paprika, or Dijon mustard to the sauce for extra depth and balance.
  • Serving Ideas: Serve over mashed potatoes, rice, egg noodles, or roasted vegetables for a cozy, satisfying meal.
  • Meal Prep Friendly: Prepare the meatballs ahead of time and refrigerate or freeze until ready to cook.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

🍽️ Nutrition Facts (Per Serving)

Calories: 320 kcal |
Carbohydrates: 22 g |
Fiber: 1 g |
Sugars: 14 g |
Protein: 24 g |
Fat: 14 g |
Saturated Fat: 3 g |
Cholesterol: 120 mg |
Sodium: 560 mg |
Potassium: 540 mg |
Calcium: 45 mg |
Iron: 1.8 mg
Keyword apple butter chicken meatballs, ground chicken meatballs, easy fall dinner, cozy chicken recipe, one skillet chicken meatballs, healthy comfort food