Nutmeg Free Bison and Apple Meatballs
Ground bison brings a rich, slightly sweet depth that pairs beautifully with grated apple, and together they make a meatball that feels both rustic and a little special. The apple does double duty here — adding natural moisture and a gentle sweetness that balances the savory garlic, thyme, and fresh parsley without tipping the whole thing into dessert territory. Warm spices like ginger, turmeric, and Ceylon cinnamon round out the flavor profile, and because the recipe leans on those aromatics instead of reaching for nutmeg, there's zero compromise on complexity. Cassava flour binds everything together cleanly, making this a great option for anyone navigating grain-free or elimination-style eating. The pan sauce is where things really come together — unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, and a quick arrowroot slurry pulls it into something glossy and restaurant-worthy. Searing the meatballs first and finishing them in the oven gives you a beautifully browned exterior and a juicy, fully cooked center every time. Spoon that cider-rosemary sauce over the top and finish with a handful of fresh parsley — this one is weeknight-easy but impressive enough to serve to guests.
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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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