Peanut Free Apple & Sage Beef Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.7

(20)

Warm spices, fresh apple, and earthy sage come together in these tender beef meatballs for a combination that feels both cozy and a little unexpected. Grating and squeezing the apple before mixing it in is the secret to a light, cohesive texture — it adds subtle sweetness and moisture without making the meatballs heavy or dense. Cassava flour binds everything together beautifully, and the Ceylon cinnamon, turmeric, and ginger give each bite a gentle, aromatic depth that pairs perfectly with the savory beef. The pan sauce is where things really get exciting: unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, and a touch of arrowroot starch brings it to a glossy, spoon-coating finish. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-scanning stress — just good, clean cooking. These are the kind of meatballs that work equally well over a simple side or straight from the pan with a fork.

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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.

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