Lactose Free Apple & Sage Beef Meatballs
These meatballs are the kind of cozy, unexpected weeknight win that makes you wonder why you ever settled for a plain tomato sauce. Grated apple folded into the beef brings a subtle natural sweetness, while fresh sage, warm Ceylon cinnamon, and a hint of ginger give every bite real depth and complexity. The pan sauce ā built from unsweetened apple cider and bone broth, then thickened with arrowroot ā is silky and rich without a drop of butter or cream, so there's nothing here that will cause trouble for anyone avoiding dairy. Cassava flour stands in as the binder, keeping the texture tender and cohesive in a way that genuinely delivers. Squeezing the moisture out of the grated apple before mixing is the small but crucial step that keeps these meatballs firm and beautifully browned rather than steamy and dense. Searing in coconut oil builds that deep, caramelized crust, and deglazing the pan means all those flavorful browned bits end up right back in the sauce where they belong. This is the kind of recipe that feels special enough for company but is straightforward enough to pull off on a Tuesday.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!