To prepare the meatballs, mix together in a large bowl ground meat, salt, sage, and rosemary.
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.
Transfer meatballs to a large pot, cover with water and bring to a boil. Cook until meat is cooked through, about 20 minutes.
Drain the water.
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.
In a medium pot, combine coconut milk with remaining cup bone broth, salt, coconut aminos, and sage. Mix well and bring to a boil.
When the liquid is boiling, turn off the heat and pour the arrowroot mixture into the boiling coconut milk.
Mix well with a whisk until the sauce thickens, about 30 seconds.
Add chicken meat to the meatballs and pour the white sauce all over.
Stir a few times, making sure all the meat is well coated with the sauce.
Warm-up the dish for about 10 minutes on medium-low heat. Do not boil again at this stage or the sauce will liquefy.
Serve hot with a side of cauliflower rice.
Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-chicken-and-meatballs-blanquette-french-paleo-recipe/