Chicken Free Bison and Apple Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.9

(22)

Ground bison brings a rich, slightly sweet depth that pairs beautifully with grated Honeycrisp or Fuji apple, and the combination here is genuinely surprising in the best way. The apple gets squeezed dry before mixing in, so the meatballs stay tender and hold their shape rather than turning dense or soggy — a small step that makes a real difference. Warm spices like ginger, turmeric, and Ceylon cinnamon weave through every bite, giving these meatballs a cozy, almost autumnal character without tipping into dessert territory. Cassava flour binds everything together, keeping the whole recipe grain-free and free from any poultry-based fillers or binders that can sneak into store-bought versions. The pan sauce is where things get truly special — unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, then reduce into something glossy and aromatic with fresh rosemary and a splash of apple cider vinegar. A quick arrowroot slurry thickens it just enough to cling to each meatball without going gluey. Whether you're serving these over a simple side or straight from the skillet with a scatter of fresh parsley, this is the kind of recipe that makes people ask for the details before they've even finished their plate.

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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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