AIP / Chicken and Meatballs Blanquette – French Paleo Recipe - A Squirrel in the Kitchen (2024)

Author: Sophie

Recipe type: Meat

Cuisine: Paleo Autoimmune Protocol

Serves: 6

Ingredients

• 4 cups of shredded cooked chicken
• 
  
• Meatballs:
• 2 pounds ground meat (preferably beef)
• 2 TSP fine sea salt
• 1 TBSP crushed dried sage
• 1/2 TBSP chopped fresh rosemary
• 
  
• Sauce
• 1 can full fat coconut milk (13.5 fl oz)
• 2 cups bone broth or chicken broth, divided
• 1 1/2 TSP sea salt
• 1 TBSP coconut aminos
• 1 TBSP crushed dried sage
• 5 TBSP arrowroot flour

Instructions

1. To prepare the meatballs, mix together in a large bowl ground meat, salt, sage, and rosemary.
2. Scoop out a small portion of meat ( about 1 inch) and roll into a ball with your hands. Repeat until you have gone through the entire meat. You will have approx. 60 meatballs.
3. Transfer meatballs to a large pot, cover with water and bring to a boil. Cook until meat is cooked through, about 20 minutes.
4. Drain the water.
5. Now let's make the sauce. In a small cup, whisk together 1 cup of bone broth (at room temperature) and arrowroot flour, making sure there is no clump. Set aside.
6. In a medium pot, combine coconut milk with remaining cup bone broth, salt, coconut aminos, and sage. Mix well and bring to a boil.
7. When the liquid is boiling, turn off the heat and pour the arrowroot mixture into the boiling coconut milk.
8. Mix well with a whisk until the sauce thickens, about 30 seconds.
9. Add chicken meat to the meatballs and pour the white sauce all over.
10. Stir a few times, making sure all the meat is well coated with the sauce.
11. Warm-up the dish for about 10 minutes on medium-low heat. Do not boil again at this stage or the sauce will liquefy.
12. Serve hot with a side of cauliflower rice.
13. Bon appétit!

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