Legume Free Apple & Sage Beef Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.7

(20)

These meatballs are genuinely special — earthy sage, warm Ceylon cinnamon, and a hint of fresh ginger wrapped around juicy ground beef, with grated apple tucked right into the mix for a subtle sweetness that makes every bite feel a little unexpected. Cassava flour and arrowroot starch do all the binding and thickening work here, so there's no need for any legume-based flour or starch at any point in the recipe. The pan sauce is where things really come together — unsweetened apple cider and bone broth deglaze all those gorgeous browned bits from the skillet, then reduce into a glossy, lightly tangy glaze that coats every meatball beautifully. Squeezing the moisture out of the grated apple before mixing is a small step that makes a big difference, keeping the texture firm and satisfying rather than soft or dense. Searing in coconut oil gives the outside a deep, caramelized crust that holds up when you return them to the sauce for that final simmer. This is the kind of weeknight dinner that feels far more impressive than the effort involved — cozy, aromatic, and completely free of beans, lentils, soy, or peanuts without any compromise on flavor or texture.

About Fig

Fig 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 →

Ingredients

4 servings

For the meatballs

1 ½ 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
½ tsp ground turmeric
½ tsp ceylon cinnamon
1 tsp fine sea salt

For searing

2 tbsp coconut oil

For the pan sauce

¾ cup apple cider (unsweetened)
¾ 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 — 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 — 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!