Begin by grating one small onion and mashing four garlic cloves into a paste. Set aside in a large mixing bowl.

In the bowl with the grated onion and garlic, add minced chicken, panko breadcrumbs, dried thyme, dried rosemary, and salt. Mix everything thoroughly until well combined.

Using damp hands, form the mixture into approximately ten meatballs, ensuring they are uniform in size, about 1 to 1.5 inches in diameter.

Preheat your oven to 220°C (435°F) or set your air fryer to 200°C (400°F). Bake for 12-15 minutes or air fry for 10-12 minutes until cooked through.

While the meatballs are cooking, heat a skillet over medium heat and add chicken stock, honey, and English mustard. Stir until simmering.

Lower the heat and stir in creme fraiche. Mix until the sauce is smooth, adding more chicken stock if needed for consistency.

Carefully add the cooked meatballs into the sauce, cover, and let simmer for an additional 5-7 minutes.

Before serving, garnish with fresh parsley for a pop of color and flavor.