RecipeChicken Apple Meatballs in Onion and Apple Gravy

Nutrition Facts
Amount per Serving
  • Calories: 334
  • Protein: 27g
  • Total Fat: 8g
  • Cholesterol: 74mg
  • Total Carbohydrate: 32g
  • Dietary Fiber: 4g
  • Sodium: 624mg

Thanks to Jennifer Valdenegro from Olympia, Washington, for sharing this amazing recipe. We loved it so much, we decided to feature it on NBC’s Today Show.

  • Prep time
  • Total Time
This recipe makes 4 Servings


  • 1 package ground chicken (13.2 oz)
  • 2 (heaping) tablespoons Dijon mustard
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground cumin
  • 1 apple (any variety), peeled and grated with excess juice squeezed out
  • 1 tablespoon + 1 teaspoon finely grated Parmesan cheese
  • Kosher salt, to taste
  • Ground black pepper, to taste


  • 1 tablespoon grapeseed oil
  • 1 onion, sliced
  • 1 large shallot, sliced
  • 3 cloves garlic, chopped
  • 2 apples, peeled and chopped
  • 2 tablespoons Dijon mustard
  • Several sprigs fresh thyme
  • 2.5 cups low-sodium chicken stock
  • Couple dashes of low-sodium soy sauce
  • Kosher salt, to taste
  • Ground black pepper, to taste

For the meatballs: 

Pre-heat oven (convection, if available) to 475 degrees.

Mix all ingredients together using your hands until well combined. Form into balls, and with a food scale, weigh out 2-ounce portions. (You’ll get about 8 meatballs.)

Place on cookie sheet lined with parchment paper. Cook in oven for 10 to 15 minutes, just until browned on the outside. They will finish cooking in the gravy.

For the gravy:

Using a heavy bottomed pan or Dutch oven, over medium high heat, place oil in pan.

Add onion, shallot, garlic and apples. Sauté until soft, about 10 minutes. Add chicken stock, mustard and soy sauce. Stir and let cook for 5 to 7 more minutes. Taste and add salt and pepper, as needed.

With an immersion blender (off hot burner), purée the mixture to desired consistency.

Add thyme leaves and meatballs and turn heat back to low. Let gravy simmer, cooking down to desired thickness.

Note: A serving equals 2 meatballs and 2/3 cup of sauce.