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.

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!:)