Paleo Chicken Meatballs with Apple and Oregano

Prep Time: 10 Minutes     Cook Time: 40 Minutes     Yields: 3 Servings

During the Kentucky Derby this year, I got on a bourbon kick after making some mint juleps. That meant I traveled to my nearest liquor store (that happened to be going out of business) and bought a bunch of the good stuff. And because I didn’t want to become an alcoholic by drinking it all, I started experimenting with using it in cooking. Enter the chicken meatballs.

I found a great combination in chicken meatballs with some apple and oregano. The bourbon pairs well with the sweetness of it all. Of course, because bourbon is usually made with corn, it doesn’t fit into the paleo diet. But even without the bourbon, the chicken meatballs are still delicious.

If you feel like cheating on the paleo diet, deglaze your pan with a bit of bourbon before throwing it in the oven. (Just add enough to cover the bottom of the pan so it loosens all the caramelized goodness at the bottom of the pan.) Otherwise, you can go with water or chicken stock to deglaze.

Ingredients for Paleo Chicken Meatballs

  • 1 Lb Ground chicken
  • 1 Apple
  • 1 Egg
  • 2 Tbsp Raw honey
  • 1/4 Cup Almond flour
  • 1/2 Tbsp Fresh oregano (or 1/2 Tsp dried)
  • 1 Tsp Dried onion flakes
  • 1/2 Tsp Paprika
  • 1 Tsp Sea salt
  • 1/4 Tsp Black pepper
  • Coconut oil to cook

Making the Paleo Chicken Meatballs

Peal and chop the apple into small cubes (remove the core). Then mince the oregano. Combine all ingredients, creating your meat mixture. You can cover that and put it in the refrigerator for later or cook it immediately. (I prefer to let the flavors combine an hour or two before cooking the chicken meatballs.)

Place a cast iron skillet over medium heat, and let it come to temperature. Also turn your oven to 350 degrees. Let it pre-heat while you’re browning the outside of the chicken meatballs. Separate the chicken mixture into 6 meatballs—roughly the same size. They’re delicate so be gentle.

Once the pan is hot, add your coconut oil. Then add your chicken meatballs. Try to brown them evenly all around. Don’t worry about making them perfectly round…that’s nearly impossible.

Once they’re evenly browned all around, deglaze the pan with some water or chicken stock. Then put it in the oven. Let it sit in there for 30 minutes, then take them out.

Just beware that the handle will be hot. I’m not used to putting my cast iron skillet in the oven, so I tend to grab it without thinking. Big mistake.

Drizzle extra honey on the plate when serving if you want.Enjoy these paleo chicken meatballs with baked sweet potatoes and green bean snackers. Such a delicious meal!

Paleo Chicken Meatballs with Oregano Honey and Apples