Cashew Free Bison and Apple Meatballs
Ground bison brings a rich, slightly earthy depth that pairs beautifully with the subtle sweetness of grated apple, and together they make a meatball that feels both rustic and a little special. The warm spices — ginger, turmeric, and Ceylon cinnamon — weave through every bite without overpowering, while fresh thyme and parsley keep things bright and herbaceous. Squeezing the moisture out of the grated apple before mixing is a small but crucial step that keeps the texture tender and cohesive rather than soggy. Cassava flour binds everything together cleanly, making this completely free from grains and common allergens without any compromise on structure or flavor. The pan sauce is where things really shine — apple cider and bone broth deglaze all those caramelized bits from the skillet, and a quick arrowroot slurry pulls it into a glossy, lightly tangy coating that clings to every meatball. There are no nut-based ingredients anywhere in this recipe, so anyone navigating tree nut concerns can dig in without scanning labels or second-guessing a single component. Serve them straight from the skillet with a scatter of fresh parsley and watch them disappear fast.
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Learn more →Ingredients
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
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 1 tsp salt
- 1 tbsp coconut oil
For the pan sauce
- 1 cup apple cider (unsweetened, no additives)
- ½ 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 400°F (205°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 — 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 — do not overwork the mixture.
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