Chicken Apple Meatballs {Whole30!} with Bourbon Sauce {NOT Whole30 or Paleo}

This meal isn’t Whole30 or even Paleo but if you leave off the sauce it can be Whole30 approved. If I were doing Whole30, and wanted this meal, I would probably make a nice balsamic reduction sauce for the meatballs. YUM. But, since I’m not doing Whole30 right now, our family likes to splurge on meals like this and I thought I post how I made this family-approved meal.

The broccoli was steamed with a steamer basket like THIS {click here for info} and seasoned with salt and pepper + a squeeze of lemon over the top. All Whole30 approved ingredients.

We make our mashed potatoes with almond milk + Kerrygold butter. If you’re Whole30, substitute ghee for butter and use approved almond milk for approved mashed potatoes.

For the meatballs…

Chicken Apple Meatballs- Whole30 Approved
  • 3 lbs of Chicken Breast
  • 1 Small Granny Smith Apple, peeled and cored and chopped small
  • 3 Garlic Cloves, Minced
  • 2 Eggs
  • ½ Cup of Almond Flour
  • 3 Teaspoons of Paul Prudhomme's Poultry Magic {info below}
  • 2 Teaspoons of House Seasoning {Recipe Below}
  • Avocado Oil
  1. Cut raw chicken breasts into 1 in cubes and add half of the chicken to food processor or blender at a time.
  2. Blend meat until it resembles ground beef.
  3. Put chopped chicken into a large bowl and add all other ingredients, except oil.
  4. Wash hands well and use them to mash all ingredients together thoroughly.
  5. Cover bowl with a lid and refrigerate for at least 3 hours.
  6. When ready to cook, add just enough oil to the pan to cover the bottom of the pan.
  7. Using a cookie dough scoop {info below}, carefully drop scoops of chicken mixture into the hot oil, leaving a little space between the balls.
  8. Allow meatballs to cook for 4-5 minutes on one side before flipping to make sure the meatballs don't fall apart.
  9. Carefully turn meatballs with tongs every few minutes to ensure even doneness. Allow meatballs to cook to a golden brown on each side.
  10. Use a meat thermometer to make sure the meatballs register 165* inside before removing them from oil.
  11. Enjoy!!


The sauce recipe was randomly found on Here’s the details:

1 cup bourbon
1/2 cup packed brown sugar
1/2 cup ketchup
2 tablespoons soy sauce
1/4 cup apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves

Mix all ingredients in medium-sized heavy-bottomed saucepan until well combined. Bring to boil over medium-high heat. Reduce heat to medium and simmer for 20-25 minutes, uncovered and stirring occasionally, until reduced to about 1 cup. Glaze should be just thick enough to coat meatballs with thin layer of sauce.

Here is the recipe for HOUSE SEASONING. We use this on everything- meat, veggies, eggs. All of it. You might wanna keep a jar of this close to your stove.

THIS {click here for info} is the blender that I have and it works as both a blender and food processor and I love it.

THIS is the digital thermometer that I use every. single. time I cook meat and also in the mornings to ensure that my water is the perfect temp for french press coffee. High maintenance, I know. Don’t judge.

You can find Paul Prudhomme’s seasoning at your local grocery store or HERE. It’s tasty and great for any type of chicken, and it’s Whole30 approved.

This is the cookie dough scoop that I use. It’s perfect for making consistent sized meatballs- this is important when cooking them.

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

I am an affiliate for a few of these companies but use the items personally and enjoy them. (I’ll never post about a product unless I use it personally and like it.) If you click on any link I post, at no additional cost to you, I earn a small commission if you make a purchase. Thank you for supporting this little blog in that way. I’m grateful.


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