Macadamia Free Bison and Apple Meatballs
Ground bison brings a rich, slightly earthy depth to these meatballs that pairs beautifully with the subtle sweetness of grated apple and a warm blend of ginger, turmeric, and Ceylon cinnamon. Squeezing the moisture out of the grated apple before mixing is a small but brilliant step ā it keeps the texture tight and satisfying rather than soft and dense. The meatballs get a proper sear in coconut oil before finishing in the oven, so you end up with a golden crust and a juicy center that's hard to beat. Then comes the pan sauce: apple cider, bone broth, and a splash of apple cider vinegar reduced down and thickened with arrowroot into something glossy and deeply savory. Every ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden nut-based oils or fillers that can sneak into packaged versions of similar dishes. Cassava flour holds everything together without any grain or legume in sight, making this a genuinely clean, allergy-conscious option that doesn't taste like a compromise. Finish with a scatter of fresh parsley and serve straight from the skillet for a weeknight dinner that feels a little special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!