Capsaicin Free Apple & Sage Beef Meatballs
These meatballs are a genuinely exciting combination of savory and subtly sweet, built around ground beef, fresh sage, and finely grated apple that melts right into the meat. Avoiding capsaicin doesn't mean sacrificing depth of flavor ā here, warmth comes from Ceylon cinnamon, turmeric, and fresh ginger instead, so every bite feels complex and satisfying without a trace of heat. Squeezing the moisture out of the grated apple before mixing is a smart technique that keeps the texture tight and tender rather than dense or soggy. Cassava flour binds everything together beautifully, making this a great option for anyone navigating multiple dietary needs at once. The pan sauce is where things really shine: unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, and a quick arrowroot slurry pulls it into a glossy, lightly tangy glaze that coats every meatball. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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Learn more āIngredients
4 servings
For the meatballs
- 1 Ā½ lb ground beef (85% lean)
- 1 medium apple (such as honeycrisp or fuji), peeled and finely grated
- 3 tbsp cassava flour
- 3 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 1 tsp fine sea salt
For searing
- 2 tbsp coconut oil
For the pan sauce
- Ā¾ cup apple cider (unsweetened)
- Ā¾ cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh sage leaves, thinly sliced (optional)
Instructions
- 1
Grate the apple on the fine side of a box grater, then squeeze the grated apple firmly in your hand or in a clean kitchen towel over the sink to remove as much liquid as possible ā this keeps the meatballs from becoming dense and wet.
- 2
In a large mixing bowl, combine the ground beef, squeezed grated apple, cassava flour, garlic, chopped sage, ginger, turmeric, Ceylon cinnamon, and salt. Mix with your hands until just combined and uniform ā do not overwork the meat.
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