Harvest Chicken & Apple Meatballs with Creamy Cider Gravy

Bring the flavors of the fall harvest to the dinner table with these tender chicken meatballs made with grated apple, sage, and The Farmer’s Cow egg. A savory apple-cider gravy finished with The Farmer’s Cow whole milk adds a smooth, creamy touch, perfect over mashed potatoes or egg noodles for a cozy family dinner that’s comforting, seasonal, and just a little unexpected.

Yield: 6 servings

Ingredients

Chicken Apple Meatballs

1 lb ground chicken
1 Apple grated
1/4 cup yellow onion, finely chopped
4 garlic cloves, minced
1/4 cup fennel fronds (tops of fennel), minced
1/3 cup Italian breadcrumbs
1/2 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 The Farmer’s Cow large egg, lightly beaten

Cider Gravy

2 tbsp butter
2 tbsp all-purpose flour
1 ½ cup apple cider
½ cup chicken broth
1 cup The Farmer’s Cow whole milk, warmed or at room temperature
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp dried sage, or 1 tsp finely chopped fresh sage
Salt and freshly ground black pepper to taste

Instructions

Pour the apple cider into a small saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 15–20 minutes until the cider reduces to about ½ cup and set aside until needed
Preheat your oven to 425 and put a cast iron skillet or oven-safe pan in the oven while it preheats.
In a large bowl, add the ground chicken, grated apple, onion, garlic, fennel, breadcrumbs, oregano, salt, pepper, and egg. Mix gently with your hands just until everything is combined. It is important not to overmix. Set aside.
Once the oven is preheated, take the skillet out and brush the olive oil using a pastry brush all over the pan until it is coated.
Using your hands, make about tablespoon-sized meatballs and place in the oiled skillet. You will get anywhere from 15-18 meatballs. Make sure none of the meatballs are touching so they can all cook evenly.
Put in the oven to cook for 20 minutes, or until the tops of the meatballs are browned slightly.
Take out the meatballs when done, and using a spatula, remove the meatballs from the skillet to a plate and set aside.
Using the same skillet you cooked the meatballs in, put it on a burner over medium heat.
Add the butter and mix with a wooden spoon until melted, picking up the brown bits in the pan from the meatballs as you’re mixing.
Once the butter has melted, add in your flour. Mix constantly for 2 minutes to cook out the flour flavor. The roux color should be brown at this point.
Add in the reduced cider, chicken broth, and warmed milk and mix constantly with a whisk until well combined and smooth.
Add the Dijon, Worcestershire, and sage, and keep whisking until the gravy has thickened. Season to taste with salt and pepper.
Once the gravy is to your liking, turn the heat off and add the meatballs back in.
Serve immediately over rice, pasta, or on its own. Any leftovers can be kept in an airtight container in the fridge for up to 3 days.

Date Posted: October 19, 2026