Comforting is what comes to mind when I think of this meal. Meatballs in my opinion are always considered a comfort food, but when you add gravy to it, it’s hard for me think of anything else that’s more perfect for dinner this time of year. These chicken meatballs feature a flavor combo of apples and fennel, bringing some incredible fall flavor forward. I also love that even though these meatballs are made with chicken, they come out moist and flavorful. The gravy adds a rich touch and is delicious poured over rice or pasta when serving. My toddler and husband love this, I hope it makes your family just as happy!
Ingredient Substitutes
Ground Chicken- I haven’t tried this recipe with other kinds of meat, but I’m sure it would be delicious! Apple- one of the main components of this recipe! Amazing fall flavor. You can try pear if you want! Fennel- if you don’t have it, you can use fresh parsley!
For littles
This is such a great recipe to give your littles as far as nutrition goes… these meatballs are a great source of protein, fiber and many essential vitamins we all need. These meatballs are also full of different flavors. Serving these is a great way to introduce them to new fall flavors. You can serve these to your littles 7 months+! You can serve it to them as the meatballs are, or you can mash them up if you are worried about the size of the meatballs.
How to
Mix all the ingredients together and combine with your hands. Coat an iron skillet or another oven safe pan with olive oil.
Make the mixture into 15-18 meatballs and place in a cast iron skillet or oven safe pan.
Bake for 20 minutes and then pull the skillet out. Take the meatballs out to start making the gravy in the same skillet. Throw in your butter and flour and mix. Then put in your broth.
Let it thicken then throw the meatballs back in. Serve warm!
Chicken Apple Meatballs with Gravy
6
servings10
minutes30
minutesIngredients
- Chicken Apple Meatballs
1 lb ground chicken
1 Apple grated
1/4 cup yellow onion finely chopped
4 garlic cloves minced
1/4 cup fennel fronds (tops of fennel) minced
1/3 cup Italian breadcrumbs
1/2 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 egg lightly beaten
- Brown Gravy
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
Salt and pepper to taste * (see notes)
Directions
- Make the meatballs
- Preheat your oven to 425 and put your cast iron skillet or oven safe pan in the oven while it preheats
- In a large bowl, throw in the ground chicken, apple, onion, garlic, fennel, breadcrumbs, oregano, salt, pepper and egg. Mix gently with your hands just until everything is combined. It is important not to over mix. Set aside.
- Once the oven is preheated, take the skillet out and brush the olive oil using a pastry brush all over the pan until it is coated.
- Using your hands, make about tablespoon sized meatballs and place in the oiled skillet. You will get anywhere from 15-18 meatballs. Make sure none of the meatballs are touching so they can all cook evenly.
- Put in the oven to cook for 20 minutes, or until the tops of the meatballs she’s browned slightly.
- Take out the meatballs when done, and using a spatula, remove the meatballs from the skillet to a plate and set aside.
- Make the gravy
- Using the same skillet you cooked the meatballs in, put it over a burner over medium heat.
- Throw in your butter and mix with a wooden spoon until melted, picking up the brown bits in the pan from the meatballs as you’re mixing.
- Once the butter has melted, add in your flour. Mix constantly for 2 minutes so the flour flavor can be cooked out. The color of the roux should be brown at this point.
- Add in your chicken broth and mix constantly with a whisk until the flour mixture is combined with the broth. Keep whisking until the gravy has thickened. You can season with the salt and pepper to taste.
- Once the gravy as thickened, turn the heat off and add back in the meatballs.
- Serve warm! You can serve over rice, pasta or just in its own. You can keep in an airtight container in the fridge for up to 3 days. Enjoy!:)
Notes
- * salt and pepper to taste- because of the brown bits and chicken broth, the gravy may not need that much salt or pepper at all. Taste, and then add pinches of salt at a time and taste again. You can add a little bit of pepper if you feel it needs it!
