Start by gathering all your ingredients and laying them out.

Make the gravy first. The first step is to chop the onion.

Then, melt the ghee in a large skillet over medium heat.

Add the onion and cook until soft and just starting to color.

Stir in the cassava flour until combined.

Slowly add the broth. Bring to a boil. Stir and lower the heat. Simmer for about 5 minutes or until thick. Turn the heat off and set the gravy aside. You’ll warm it up just before serving.

Preheat your oven to the broil setting.

Line a baking sheet using either parchment paper or a Silpat mat.

For the meatballs -- make your “breading” by adding the pecans and flax seed to your food processor or high power blender. Process until pecans are crushed up, but not quite a butter. Move the mixture to a large mixing bowl and set aside. No need to rinse the blender or food processor.

Chop up your parsley and mince the garlic. Add to large mixing bowl with the other ingredients (applesauce, pecans, and flax). Stir to combine and set aside.

Grind the chicken either using a meat grinder or using the grater disc of a food processor.

Add the ground chicken to the large mixing bowl that has the breading mixture. Stir to combine. The consistency should be moist but hold together in a ball form.

Use a measuring spoon and your hands to form 24 meatballs (1 Tablespoon each).

Evenly space the meatballs on your lined baking sheet.

While the meatballs are cooking, warm up your gravy by just turning the heat back on low until warm.

Serve and enjoy!