Raspberry Honey Mustard Chicken Meatballs

2 lb. Purdue ground chicken

1 egg

2 Tbsp. pesto

1 Tbsp. yellow mustard

1 Tbsp. garlic salt

2 Tbsp. dehydrated onion

1 tsp. crushed red pepper flakes

1 Tbsp. chopped bread and butter pickles

1/2 c. shredded cheese

1/4 c. gluten free cracker crumbs


Mix together all ingredients except cheese and chicken.



Mix in meat and cheese.

Form into meatballs in casserole dishes sprayed with cooking spray.


Bake 350 F for 40 minutes until internal temperature is 165 F

I froze mine at this point, because I made them Saturday, but wasn’t going to serve them until Monday.

I defrosted them by placing them in a skillet over medium heat.

I made a sauce consisting of the following:

2 Tbsp. red raspberry puree (frozen raspberries whirred in the mini chopper)

2 Tbsp. dijon mustard with whole mustard seeds

1 Tbsp. honey

1 Tbsp. fruit infused balsamic vinegar

1 tsp. garlic salt

1/8 c. pomegranate juice

1 Tbsp. sesame oil

I just mixed it all together and poured it over the meatballs and heated them until fully thawed.


We had brown rice with navy beans (cooked with chicken broth) and fresh green beans, stir fried by my daughter Olivia with olive oil and garlic salt.