Pork Free Apple & Sage Beef Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.7

(20)

These meatballs are a genuinely exciting weeknight dinner — tender, warmly spiced, and finished in a glossy apple cider pan sauce that feels far more special than the effort involved. Ground beef is the star here, seasoned with fresh sage, ginger, turmeric, and Ceylon cinnamon, then brightened with finely grated apple that melts right into the mix for subtle sweetness and moisture. Squeezing the grated apple dry before combining is a small but brilliant step that keeps every meatball light and cohesive rather than dense. Searing in coconut oil builds a deep, caramelized crust, and the pan sauce — built from unsweetened apple cider, bone broth, and a touch of arrowroot — pulls all those browned bits off the bottom of the skillet into something silky and complex. Every ingredient here is straightforwardly sourced and free from pork-derived additives, so there's no need to scrutinize labels or swap anything out. Serve them straight from the skillet with a scatter of fresh sage and something to soak up that sauce — they disappear fast.

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!