Brazil Nut Free Bison and Apple Meatballs
Ground bison is leaner and richer in flavor than beef, and pairing it with grated Honeycrisp or Fuji apple gives these meatballs a subtle sweetness that plays beautifully against the warm spices. Ceylon cinnamon, turmeric, and ginger bring gentle depth without overwhelming the meat, while fresh thyme and parsley keep everything bright and herbaceous. The trick of squeezing the grated apple dry before mixing is a small step that makes a real difference ā it keeps the meatballs tender and well-formed rather than dense or soggy. Cassava flour binds everything together, making this a great option for anyone avoiding gluten or grain-based fillers. After a quick sear in coconut oil and a short finish in the oven, the pan drippings become the base for a glossy apple cider and bone broth sauce, thickened with arrowroot and lifted with rosemary and a splash of apple cider vinegar. Every ingredient here is straightforward and easy to source without worrying about hidden additives or cross-contamination from tree nuts. The result is a skillet dinner that feels special enough for company but comes together with minimal fuss.
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Learn more āIngredients
4 servings
For the meatballs
- 1 lb ground bison
- 1 medium apple (such as honeycrisp or fuji), peeled and grated
- 2 tbsp cassava flour
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- Ā½ tsp ground ginger
- Ā¼ tsp ground turmeric
- Ā¼ tsp ground ceylon cinnamon
- 1 tsp salt
- 1 tbsp coconut oil
For the pan sauce
- 1 cup apple cider (unsweetened, no additives)
- Ā½ cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tsp fresh rosemary, finely chopped
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Grate the apple on the large holes of a box grater, then squeeze the grated apple firmly in your hands 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 bison, squeezed grated apple, cassava flour, garlic, parsley, thyme, ginger, turmeric, Ceylon cinnamon, and salt. Mix with your hands until just combined and uniform ā do not overwork the mixture.
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