Low Iodine Bison and Apple Meatballs

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the meatballs

1 lb ground bison
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz
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Chef's tip
Ground chicken is often leaner than ground bison and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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