These Chicken Apple Meatballs with Apple Butter Sauce are tender and juicy with a sweet and tangy balsamic apple butter glaze.
Quick and easy to make these chicken meatballs are filled with fall's best flavors.
These meatballs make a perfect weeknight meal and are great for making ahead and storing in the freezer!
They would also make an amazing appetizer for Thanksgiving day.
Here are a few more recipes that are great for celebrating apple season: Apple Cinnamon Pecan Scones, Sourdough Apple Cinnamon Muffins, Winter Pork Stew with Apples, Apple Raspberry Muffins, and Apple Walnut Bundt Cake.
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Why You Will Love This Recipe
- These baked meatballs are super quick and easy to make.
- They are baked in the oven leaving your stovetop free for the rest of your meal.
- They are a great recipe to make ahead because they freeze really well! So make a double batch to enjoy some now and freeze some for future meals.
- Apple Chicken Meatballs are tender moist toddler approved meatballs
Here are some other meatball recipes you will want to try: Chicken Pineapple Meatballs, Chicken Sage Meatballs, Italian Sausage and Ground Beef Meatballs.
Recipe Ingredients
You will need the following ingredients to make these Chicken Apple Meatballs.
Apple Butter: Adding apple butter to these meatballs brings so much flavor and moisture. Every other year my family gets together to make a huge batch of apple butter in a gigantic copper cauldron over an open fire.
If you don't have homemade apple butter you can use store-bought. Apple butter is usually found next to jams and jellies.
Grated Apple and Grated Onion: Because the apple and onion are grated it is not necessary to cook them before adding them to the meatballs. The pieces are small enough that they will be nice and tender by the time the chicken is fully cooked. They will also add tons of flavor and moisture.
Grate the whole apple working around the core. I leave the skin on, but you could peel it if you prefer.
Tip: When grating the onion, leave the root end intact so you will have something to hold onto while grating.
Tip: Grating the onion and apple produces a lot of liquid. Place your grater on a cutting board that has a channel around the edge to catch all of the juices. Pour the juice in with the grated onion and apple.
Substitutions and Variations
Ground Chicken: If you can't find ground chicken you can either substitute ground turkey and make turkey meatballs or ask your butcher to grind ½ a pound of chicken breasts and ½ a pound of chicken thighs together.
Sage and Thyme: Sage and thyme are some of my favorite herbs to use in the fall and winter. You can substitute chopped fresh sage and thyme for dried herbs. If using fresh herbs you will want to double the amount.
Step by Step Directions
Step 1: Preheat the oven to 400°F (200°C).
In a large bowl combine together the ground chicken, breadcrumbs, apple butter, apple, onion, garlic, egg, salt, sage, thyme, and black pepper.
Step 2: Mix the meat mixture with your hands until just combined.
Tip: Do not overwork the meatballs. Mixing the ingredients by hand allows you to ensure the ingredients are combined completely without overworking the mixture. Overworking the meat mixture creates tight tough meatballs.
Step 3: Shape the mixture into golf ball-sized meatballs using approximately 2 tablespoons of the mixture for each meatball.
Line a large sheet pan with foil and spray with nonstick spray. Space the meatballs about ½ inch apart on the sheet pan.
Step 4: Bake for 18-20 minutes.
Meatballs are done when they reach an internal temperature of 165°F (74°C). You can also cut a meatball in half to make sure the meat is no longer pink.
Step 5: While the meatballs are baking, in a small saucepan over low heat, whisk together the apple butter, water, balsamic vinegar, and black pepper. Bring the sauce to a simmer and then remove it from the heat.
Step 6: Drizzle the sauce over the meatballs before serving.
Tip: After baking the meatballs in the oven and cooking the sauce, toss everything together in a slow cooker for a delicious party appetizer.
Serving Suggestions
Serve these Chicken and Apple Meatballs alongside classic side dishes like this Asiago Creamed Spinach, this Cacio e Pepe Hash Brown Casserole, this Kale Apple Salad with Honey Dressing, these Kohlrabi Fries or this Provel Macaroni and Cheese.
Make-Ahead, Storage, and Freezing Instructions
Make-Ahead: Shape the meatballs and place them in a casserole dish or on a rimmed baking sheet, being careful to not squish them together. Cover with foil or plastic wrap and refrigerate for up to one day. When ready, bake according to the directions in the recipe below.
Storing: Store leftover meatballs in an air-tight container in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or the microwave.
Freezing Uncooked Meatballs
- Place the meatballs on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for a couple of hours until the meatballs have frozen.
- Transfer the meatballs to a zip-top bag and label it with the contents and date.
- Uncooked meatballs can be stored in the freezer for up to one month.
- Thaw meatballs in the refrigerator overnight before following one of the cooking methods described below.
Freezing Cooked Meatballs
- After cooling the meatballs place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for a couple of hours until the meatballs have frozen.
- Transfer the meatballs to a zip-top bag and label it with the contents and date.
- Meatballs can be stored in the freezer for up to three months.
To Reheat Frozen Cooked Meatballs: Frozen meatballs can be thawed overnight in the refrigerator and reheated in a simmering sauce or warm oven for 10 to 15 minutes. Meatballs can also be reheated directly from the freezer in a simmering sauce or warm oven for 15 to 20 minutes.
Recipe FAQs
Yes. Shape the meatballs and place them in a casserole dish or on a rimmed baking sheet, being careful to not squish them together. Cover and refrigerate for up to one day.
Meatballs become tough when they are overworked, formed into too tight of balls, or are overcooked.
Don't over-mix the ingredients. Remember the mixture will continue to mix together when you are rolling it into balls.
Yes, you can substitute ground turkey for ground chicken. The cooking time will be the same.
The easiest way to know when the meatballs are fully cooked is to check their temperature. Full cooked meatballs should have an internal temperature of 165°F (74°C). The Thermapen Mk4 from Thermoworks is my favorite thermometer. It is durable, fast, easy to use, and clean.
Expert Tips
- If you can't find ground chicken you can either substitute ground turkey or ask your butcher to grind ½ a pound of chicken breasts and ½ a pound of chicken thighs together.
- To test and adjust the seasoning, microwave a small amount of the meatball mixture until it is fully cooked. Taste and adjust seasoning if necessary.
- To keep the meatballs from sticking to your hands when rolling them into balls, spray your hands with a little nonstick cooking spray.
- Don't overwork the meat. Mixing the ingredients by hand allows you to ensure the ingredients are combined completely without overworking the mixture. Overworking the mixture creates tight tough meatballs.
- Shape into evenly sized meatballs so that they all cook at the same rate.
More Easy Dinner Ideas
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📖 Recipe
Chicken Apple Meatballs with Apple Butter Sauce
Equipment
- large mixing bowl
- baking pan
- small saucepan
Ingredients
Meatballs
- 1 lb of ground chicken
- ½ cup breadcrumbs
- ½ cup apple butter
- ½ cup shredded apple
- ½ cup shredded onion
- 2 cloves of garlic minced
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- ½ teaspoon black pepper
Apple Butter Balsamic Vinegar Sauce
- ½ cup apple butter
- ¼ cup water
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon ground black pepper
Instructions
Meatballs
- Preheat the oven to 400°F (200°C).
- In a large bowl mix together the 1 lb of ground chicken, ½ cup breadcrumbs, ½ cup apple butter, ½ cup shredded apple, ½ cup shredded onion, 2 cloves of garlic, 1 large egg, 1 teaspoon kosher salt, 1 teaspoon ground sage, 1 teaspoon ground thyme, and ½ teaspoon black pepper.
- Mix with your hands until just combined.
- Shape the mixture into golf ball-sized meatballs using approximately 2 tablespoons of the mixture for each meatball.
- Line a large sheet pan with foil. Space the meatballs about ½ inch apart on the sheet pan. Bake for 18-20 minutes. Meatballs are done when they reach an internal temperature of 165 degrees Farenheight. You can also cut a meatball in half to make sure the meat is no longer pink.
Apple Butter Balsamic Vinegar Sauce
- While the meatballs are baking, in a small saucepan over low heat, whisk together the ½ cup apple butter, ¼ cup water, 1 tablespoon balsamic vinegar, and ⅛ teaspoon ground black pepper.
- Bring the sauce to a simmer and then remove from the heat.
- Drizzle the sauce over the meatballs before serving.
Tara says
These were delicious and I loved the sweet and savory combo!
Erica Schramek says
I am so glad you liked them!
Jessica says
The sweet and savory combo was so good! Definitely added this to my normal dinner rotation!
Erica Schramek says
Yum. I am so glad you liked it.