hCG Recipe | Chicken Meatballs with Apple Fennel Slaw | SP + AP
hCG Recipe | Chicken Meatballs with Apple Fennel Slaw | SP + AP
  • 7oz ground chicken breast100g per 3.5 oz (for AP use ground turkey breast)
  • 1 1/2tbsp sagefreshly chopped
  • 1tsp salt
  • 1tsp garlicminced
  • 1/2tsp yellow mustard
  • 1tsp apple cider vinegar
  • 1/2 Gala applepeeled, cored and grated
  • 2cups fennelthinly sliced
  • 1/4cup parsleyfreshly chopped
  • 2tbsp lemon juice+ 1 tsp
  • 1/2tsp salt
  • 1/2tsp garlic powder
  • 1tbsp onionminced
  • 1tbsp apple cider vinegar
  • 1tbsp green onionchopped
  1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
  2. In a large bowl, combine the ingredients for meatballs. Shape chicken or turkey mixture into balls using 1/8th cup per ball (or ¼ cup and split into two balls). Place meatballs on the baking sheet.
  3. Bake for 15 to 18 minutes, until cooked through. Set aside and keep warm.
  4. In a medium bowl, stir together the apple and 1 tsp fresh lemon juice for slaw. Add in the fennel and parsley. Stir to combine.
  5. In a separate small bowl, stir together remaining lemon juice, salt, garlic powder, onion, apple cider vinegar, and green onion. Pour over apple fennel mixture. Toss to combine.
  6. Serve the meatballs warm, topped with apple fennel slaw.
Alternate Instant Pot Method for Meatballs:
  1. Cook the meatballs instant pot for 9 minutes on manual high pressure – if you increase/bulk cook the recipe, you will need to increase the cooking time to make sure all the meatballs are cooked through. To keep them moist. I’d suggest using the steamer grate with ½-1” water under the great and the meatballs on top.
Recipe Notes

You can also turn these into patties! Simply split the chicken/turkey mixture into two patties instead of small balls. Brown on both sides in a skillet, then bake as instructed above.

You can make these meatballs ahead of time and freeze them. Place them frozen on the baking sheet and add 10 minutes to the baking time.

The apple fennel slaw can be made and stored in an airtight container in the refrigerator for up to 3-4 days.

Macros listed are for SP version.