Seed Oil Free Apple & Sage Beef Meatballs
Skipping the canola and soybean oils that sneak into so many weeknight dinners, these meatballs are seared entirely in coconut oil, keeping every drop of fat clean and intentional. The real surprise here is the grated apple worked right into the beef ā it adds a subtle sweetness and keeps the texture tender without any breadcrumbs or dairy. Fresh sage, ginger, Ceylon cinnamon, and turmeric give the mixture a warmly spiced, almost autumnal depth that makes these taste far more interesting than a standard meatball. Cassava flour binds everything together beautifully, so the texture is firm and satisfying without relying on any grain-based fillers. The pan sauce is where things get genuinely exciting: unsweetened apple cider and bone broth deglaze all those caramelized bits from the sear, and a touch of arrowroot starch thickens it into a glossy, cider-forward glaze that coats every meatball. It's the kind of recipe that feels special enough for company but straightforward enough for a regular Tuesday night.
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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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