Celery Free Apple & Sage Beef Meatballs
These meatballs are a genuinely exciting combination ā sweet apple, earthy sage, and warm spices like turmeric and Ceylon cinnamon folded into ground beef for something that feels both comforting and a little unexpected. The grated apple gets squeezed dry before mixing in, which is a smart technique that keeps the texture tight and satisfying rather than soft or dense. Cassava flour binds everything together beautifully, making this a great option for anyone navigating grain-free or allergy-conscious cooking without sacrificing that classic meatball structure. The pan sauce is where things really come together: unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, and a touch of arrowroot starch thickens it into a glossy, tangy glaze that coats every meatball. There's no celery, celery seed, or celery-derived ingredients anywhere in this recipe ā not in the meatballs, not in the sauce ā so you can cook and serve with total confidence. Fresh sage scattered over the top at the end adds a fragrant, slightly crispy finish that makes the whole dish look as good as it tastes. Whether you're serving these over mashed root vegetables or just straight from the skillet, they disappear fast.
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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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