Chicken Apple Meatballs in Onion and Apple Gravy - Joy Bauer

Meatballs with apples had instant appeal to me.  I particularly like that the apples are both in the meatballs and in the sauce.  There seem to be a lot of ingredients that go into this  but when I collected everything, it was all in the cupboard or refrigerator.

I made the meatballs first and while they were cooking, I prepared the gravy.  The final dish was a dream come true;  I left small apple pieces in the sauce instead of making it plain creamy and this was a good decision.  It was a delight to get these chunks of apple which were still crisp with the creamy sauce and meatballs.

I served this with roasted potatoes and a tossed salad.

A true success story...... I felt happy feeding this to hubby and even better, I love it.

Chicken Apple Meatballs in Onion and Apple Gravy adapted from Joy Bauer

Ingredients:

for the meatballs:

1 pound package ground turkey

2 (heaping) tablespoons Dijon mustard

1 teaspoon granulated onion

1 teaspoon dried parsley

1/2 teaspoon ground cumin

1 apple (any variety), peeled and grated with excess juice squeezed out

Kosher salt, to taste

Ground black pepper, to taste

for the gravy:

1 tablespoon  oil

1 onion, sliced

1 large shallot, sliced

2 apples, peeled and chopped

2 tablespoons Dijon mustard

 thyme

2.5 cups low-sodium vegetable broth

Couple dashes of low-sodium soy sauce

Kosher salt, to taste

Ground black pepper, to taste

Method:

For the meatballs:

Pre-heat oven to 475 degrees.

Mix all ingredients together using your hands until well combined. Form into balls. 

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, 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. 

Add salt and pepper.

With an immersion blender, purée the mixture to desired consistency.

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

I had extra gravy which I froze.

Eat and enjoy.

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