Meatballs

1. In a large bowl combine ground chicken, lemon zest, finely chopped onion, crushed garlic, finely chopped rosemary, sea salt and 1 TBSP olive oil.
2. Use your hands to bring the mixture together and carefully form into 1-inch meatballs. The mixture will be soft and sticky, but it will hold together during cooking.  If the wetness/stickiness bothers you, feel free to use gloves during this process.
3. In a large skillet, heat remaining 1.5 TBSP olive oil on medium heat.
4. Once oil is hot, add meatballs in an even layer and cook 5-6 mins per side until golden brown.
5. Remove meatballs from pan and set aside.

Sauce

1. To the same skillet, add 1 TBSP olive oil over medium heat.
2. Add crushed garlic and sauté until garlic begins to brown.
3. Add finely minced mushrooms*, lemon zest, and rosemary and sauté 5 minutes further, stirring frequently.
4. Next, add in coconut milk, bone broth or chicken stock and bring to a simmer. Add salt to taste and allow to simmer for 5 minutes.
5. In a small bowl, make a slurry by combining tapioca starch with water. Add slurry to pan and whisk over heat until mixture begins to thicken.
6. Reduce heat, return meatballs to the pan and allow to cook an additional 5 minutes.
7. Garnish with fresh rosemary or parsley and serve warm.