Shellfish Free Apple & Sage Beef Meatballs
These meatballs are the kind of cozy, unexpected weeknight win that earns a permanent spot in the rotation. Grated apple folded into the beef mixture brings a subtle natural sweetness that pairs beautifully with earthy sage, warm Ceylon cinnamon, and a hint of ginger ā it's a flavor combination that feels almost autumnal and deeply satisfying. Squeezing the moisture out of the grated apple before mixing is a smart technique that keeps the texture tight and tender rather than soft and dense. A quick sear in coconut oil builds a gorgeous crust, and the pan sauce ā made with unsweetened apple cider, bone broth, and a touch of arrowroot ā pulls all those caramelized bits off the bottom of the skillet into something glossy and rich. Every ingredient here is straightforward and naturally free from any seafood or shellfish concerns, so there's no label-scanning required. Whether you serve them over roasted vegetables or just straight from the pan with that silky sauce spooned on top, this is comfort food that genuinely delivers.
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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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