These meatballs are made extra juicy by grated onion and apple mixed right into the filling. Tender gnocchi, earthy sage, and baked apples complete the dish for a quintessentially Fall flavor profile.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Finely chop the sage leaves. Halve, peel and grate half the onion into a large bowl. Halve and core the apple. Grate one half of the apple into the bowl with the grated onion. Thinly slice the remaining apple into ¼-inch wedges. Thinly slice the remaining onion.
Toss the apple wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 5-7 minutes until slightly softened.
Add the ground chicken to the bowl with the grated apple and onion. Stir to combine and season generously with salt and pepper. Form the mixture into golf ball-sized meatballs.
Heat another drizzle of oil in a large pan over medium-high heat. Add the meatballs to the pan and cook, rotating occasionally, until cooked through and golden brown on all sides, 8-10 minutes. Set aside.
While the meatballs cook, add the gnocchi to the boiling water and cook 7-9 minutes, until tender. Drain, reserving 1 cup pasta water. HINT: when the gnocchi float to the top of the water, they are likely done!
Heat another drizzle of oil in the same pan you cooked the meatballs in over medium heat. Add the sliced onion to the pan and cook for 4-5 minutes, until softened. Season with salt and pepper.
Add the gnocchi to the pan along with the sage, spinach, and 2 tablespoons butter. Toss until spinach wilts and sauce thickens, 2-3 minutes. Season with salt and pepper. Stir the Parmesan cheese, baked apple slices, and chicken meatballs into the pan. Divide between bowls and enjoy!