Chestnut 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 rustic and genuinely special. Squeezing the moisture out of the grated apple before mixing is a small step that makes a big difference, keeping every meatball tender and well-structured rather than dense. Cassava flour binds everything together without any grain or nut-based fillers, so the ingredient list stays clean and straightforward from start to finish. The real showstopper is the pan sauce ā apple cider, bone broth, a splash of cider vinegar, and fresh rosemary reduce down into something glossy and deeply savory that coats every meatball perfectly. Arrowroot starch does the thickening work here, giving the sauce that silky, restaurant-quality finish without any flour or cornstarch. Whether you're cooking for a crowd or just want a satisfying weeknight dinner, this skillet-to-oven method delivers beautifully browned meatballs with minimal fuss and maximum flavor.
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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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