AIP / Chicken and Meatballs Blanquette - French Paleo Recipe
 
Prep time
Cook time
Total time
 
This recipe is 100% autoimmune protocol compliant.
Author:
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!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-chicken-and-meatballs-blanquette-french-paleo-recipe/