One of the room mom’s for my youngest son’s kindergarten class is a food and recipe blogger. She’s adorable, her kids are adorable, and I am grateful every day that someone with her spunk and energy is manning things like tonight’s kindergarten pumpkin carving party. Michael, my extremely extroverted 5.5 year old, had an absolute blast and was so happy and energized we needed a tranq dart to get him ready for bed.
In typical INFP fashion, I wanted to come home and crawl under the covers with a Terry Pratchett novel, some Sleepytime tea, and Enya playing in the background. Unhappily that had to wait a few hours. Happily though, earlier this afternoon I had GF’d this recipe from KP’s blog and came home to a tasty, kid-friendly dinner that would get food in little bellies and me through the evening, PLUS have yummy leftovers for lunch boxes tomorrow. Win-win!
These are fan-freaking-tastic! My 14 yr old wanted to eat them hot from the pan, but I need to swap out pear for the apple for him. But for him to express interest in a new food…I’m giddy! I also paleo-ized half the batch, using sweet potato flour.
Gluten-Free Chicken Apple Meatballs (with Honey Dijion Dipping Sauce)
Here’s how it looked in my kitchen:
Meatball rolling and dusting…
And then with the frying and the cooking…
And the eating…when M and I got home, half of the meatballs were already gone. Kyle, I’m looking at you. I served them with Muir Glen’s Organic Pizza Sauce since my boys aren’t big on honey mustard.
I’m going to make these again with shredded pear since my big guy is allergic to apples.
1 lb. ground chicken (I used thigh meat)
1 large or 1.5 small apple, peeled and grated
1 1/2 cups fresh bread crumbs (Udi’s white sandwich bread)
1 tsp poultry seasoning
1 T Sunny Paris seasoning from Penzy’s , or dried minced onion and herbes de Provence
1/2 t sea salt
1/4 tsp paprika
1/4 tsp ground black pepper
1/2 c. sweet potato flour (for paleo version) or GF flour
Organic Spectrum Shortening for frying
1 T honey
1 T Dijion mustard
1 tsp mayonnaise
KP used dried minced onion, chicken seasoning and herbes de Provence in her original recipe. I added sea salt to pick up the flavor a bit since my kiddos have a preference for saltier foods. I don’t use vegetable oil for frying anymore (that will be another post, but basically seed oils and vegetable oils turn rancid quickly and can interfere with effective cell signaling.)
- Use a standard grater to grate the apple. Use your hands to squeeze the excess liquid from the apples.
- With your hands, mix the apple with ground chicken, breadcrumbs, and seasonings. Mix until just combined. Don’t overmix.
- Form into small meatballs (I think I got about 20-24 ). If they’re too big they won’t cook through well.
- Roll balls in flour to dust. Shake off excess.
- Add shortening to deep skillet and heat until oil is hot enough to fry, but not smoking hot.
- Using tongs, place meatballs into hot oil one-by-one and pan fry lightly on all sides for about 8 minutes or until cooked through.
- Using tongs, remove meatballs from oil to a paper-towel covered plate to drain.
- To make Dijon sauce, whisk together honey, mustard and mayo until combined.
Serve ’em up hot!
Thanks KP! You rock!