Baked chicken meatballs coated in a luscious + healthy maple mustard sauce with fresh fall apple slices and thyme. All served up with a sweet potato-carrot-tahini mash that is the perfect accompaniment to this sweet and savory sauce. Amazing for Fall.


1/2lb ground chicken (you could use just about any ground meat here)
2T parmesan, grated
1/4t salt
1/4t garlic powder
1/4t onion powder
1/4t thyme
3T bread crumbs
1T milk or buttermilk
1t olive oil

1 shallot, diced
1 celery stalks, diced – optional
1 garlic clove, minced/grated
1 apple, sliced
1/2t thyme
1c broth or water
3T mustard (I used a stone ground but dijon is good too)
2T maple syrup
2T white wine vinegar (or red)
3T greek yogurt
2T parm
Green onion/chives, chopped – optional

OPTIONAL Sweet potato and Carrot Mash:
1 large sweet potato, cubed
1 large carrot, cubed
1 garlic clove, smashed
1T salt
1T butter
1T tahini
2T greek yogurt
1/4-1/2c milk


Preheat oven to 350°F. Lightly mix ground meat, parmesan, salt, garlic powder, onion powder, thyme, bread crumbs, milk and olive oil. Scoop into 12-15 balls and lightly press with your fingers to smooth them out (I used a small cookie scoop). The more you work ground meat, the tougher it will get, so less is more! Place the meatballs in a 8×8 dish and bake for 10-15 minutes, depending on how big you made them.

Bring a large skillet to medium heat. Saute the shallot and celery in a little butter and olive oil with a pinch of salt, 5-8 minutes. Add garlic, thyme and apples, stir and cook for another 2 minutes then pour in broth, mustard, maple and vinegar. Stir to incorporate and allow to simmer for 5 mintues. Remove from heat and let it cool for a minute then stir in the greek yogurt and parmesan. Dump the cooked meatballs in and toss to coat. Serve with the sweet potato-carrot mash that follows or its really good with pasta, mashed potatoes or cauliflower. Top with green onion/chives.

OPTIONAL: Place sweet potato, carrot, garlic and salt in a large pot, fill it up with cool water until everything is covered plus some. Bring to a boil and cook for 20-30 minutes, stirring occasionally until they can be easily mashed. Drain, return to the pot, add butter, tahini, greek yogurt, and milk (start with 1/4c then add more if they are too thick).


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