Carrageenan Free Bison and Apple Meatballs
Ground bison brings a rich, slightly sweet depth that pairs beautifully with grated apple, warm spices, and fresh herbs ā and the result is a plate of meatballs that feels both comforting and a little unexpected. The trick of squeezing excess moisture from the grated apple before mixing keeps everything tender and perfectly structured, so each meatball holds its shape through searing and a quick oven finish. Cassava flour binds the mixture without any grain or gluten, and the spice blend of ginger, turmeric, and Ceylon cinnamon gives every bite a gentle warmth that doesn't overpower the meat. The real showstopper is the pan sauce ā unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, then reduce into something glossy and deeply savory, finished with arrowroot starch instead of any thickener that might sneak in unwanted additives. For anyone navigating ingredient labels carefully, this recipe leans on homemade or clearly vetted pantry staples, so there's no guesswork about what's actually in your food. It's the kind of dish that works just as well for a weeknight dinner as it does for impressing guests who have no idea how clean the ingredient list really is.
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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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