Pecan Free Apple & Sage Beef Meatballs
Savory, warmly spiced, and finished in a glossy apple cider pan sauce, these beef meatballs hit a flavor note that feels both cozy and a little unexpected. Grated Honeycrisp or Fuji apple gets worked right into the meat mixture, adding subtle sweetness and moisture without making the meatballs heavy ā the trick is squeezing out the excess liquid before mixing. Fresh sage and Ceylon cinnamon give every bite an aromatic depth that pairs beautifully with the bright, tangy sauce. Cassava flour and arrowroot starch keep the whole recipe grain-free and free from any nut-based binders, so there's no need to scrutinize labels for hidden tree nut ingredients. The pan sauce comes together in minutes using unsweetened apple cider, bone broth, and a splash of apple cider vinegar, picking up all those caramelized bits from the sear for serious flavor. Whether you're serving these over roasted vegetables or just straight from the skillet, they're the kind of weeknight dinner that feels way more impressive than the effort involved.
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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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