Chicken Apple Meatballs In An Apple Cream Sauce Recipes

Steps:

• 1. Preheat oven to 425. Peel and dice the apples. Dice one small for the meat mixture and one medium for the sauce.
• 2. In a medium bowl mix together the ground chicken, small apples, egg, onion, and all the spices.
• 3. Slowly add in the flour. I did mine in 3 parts to be sure it all got incorporated. Set aside.
• 4. In a small bowl whisk together the can of soup, yogurt, applesauce, 1/2 soup can of water, cinnamon, and seasoning salt.
• 5. Fold in the remaining diced apples.
• 6. Using an 9x9 pan, pour enough of the sauce mixture to cover the bottom of the pan.
• 7. Roll the meat mixture into 12 balls and roll them in the breadcrumbs. Place them in the pan (it's a tight fit!)
• 8. Bake uncovered for 10 minutes. This helps the meatballs get a crisp outer layer and not be soggy.
• 9. Lower oven temp to 400. Pour remaining sauce on top of meatballs and spread evenly.
• 10. Bake uncovered at 400 for about 15 minutes or until a meat thermometer inserted in the center of a meatball reads 165.

Steps:

• In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Whisk the egg and milk together in a large bowl, and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes. Lightly stir in the applesauce, onion, garlic, Cheddar cheese, and salt and pepper, and mix in ground beef with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls, and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.
• Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before end of baking, and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-qt. baking dish. , Combine sauce ingredients; pour over meatballs. Cover and bake at 325° for 45-50 minutes or until meat is no longer pink.