Apple Chicken Meatballs with Fig Bacon Jam
  • 1 lb ground chicken
  • 1 medium apple, peeled and finely diced
  • 1 large leek, finely chopped (only the white part)
  • 2 tbsp coconut oil
  • 2 tsp ground sage
  • 2 tsp dried parsley
  • 2 tsp fresh or dried rosemary
  • 1 tsp sea salt
  • 6-8 slices of bacon, chopped
  • 1 cup dried figs, chopped
  • 1 medium yellow, finely diced
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • ¼ cup apple cider vinegar
  • ¾ cup water
  1. Preheat the oven to 400 F and line a baking sheet with parchment paper
  2. Combine the chicken leeks, coconut oil, apple, and spices in a mixing bowl and thoroughly stir.
  3. Roll the mixture into meatballs (you'll have about 20) and place them evenly spaced on the baking sheet.
  4. Cook in the oven for 25-30 minutes (rotating halfway) or until cooked through.
  5. Serve and enjoy!
  7. Place the bacon in a pot and cook on medium heat until slightly done, but not crispy. Transfer the bacon out of the pot, and reserve the fat.
  8. Using the fat from the bacon, cook the onion until translucent for about 8-10 minutes.
  9. While the pot is still on medium heat, add in the figs and mash them into the onion mixture. Cook for 2-3 minutes.
  10. Add in the cooked bacon, maple syrup, balsamic, apple cider vinegar and water and stir well to combine.
  11. Reduce the mixture on low heat for 12-15 minutes or until the liquid is evaporated and the jam is sticky.
  12. Serve as a side with meatballs or store in the fridge for 3-4 days.
Recipe by Empowered Sustenance at