Paraben Free Bison and Apple Meatballs
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 warm spices — ginger, turmeric, and Ceylon cinnamon — give every bite a cozy, aromatic quality without tipping into dessert territory. Cassava flour binds everything together cleanly, and the technique of squeezing excess moisture from the grated apple is a small but smart step that keeps the texture tight and satisfying rather than dense or soggy. What makes this recipe work so well for anyone avoiding synthetic preservatives and additives is the deliberate sourcing built right into the ingredient list — unsweetened apple cider with no additives, AIP-compliant bone broth, and fresh herbs throughout instead of dried blends that can hide unwanted extras. The pan sauce is where things get truly special: apple cider and bone broth deglaze all those caramelized bits from the skillet, apple cider vinegar adds brightness, and a quick arrowroot slurry pulls it into a glossy, restaurant-worthy finish. No shortcuts, no mystery ingredients — just clean, whole-food components doing exactly what they're supposed to do. Serve these straight from the skillet with a scatter of fresh parsley and watch them disappear fast.
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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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