Peanut Free Bison and Apple Meatballs
Ground bison brings a rich, slightly earthy depth that pairs beautifully with the sweetness of grated apple, and the combination makes for meatballs that feel genuinely special without being fussy. The warm spices — ginger, turmeric, and Ceylon cinnamon — add a subtle complexity that makes every bite interesting, while fresh thyme and parsley keep things bright and herbaceous. Squeezing the moisture out of the grated apple before mixing is a small step that makes a real difference, giving you meatballs that hold together and develop a gorgeous sear in the skillet. The pan sauce is where things really come together: apple cider and bone broth deglaze all those caramelized bits, and a quick arrowroot slurry pulls it into a glossy, lightly sweet sauce that coats every meatball perfectly. Because the whole recipe leans on whole-food ingredients like cassava flour and coconut oil, you don't have to second-guess labels or worry about hidden additives sneaking in. This is the kind of dish that works just as well for a weeknight dinner as it does for impressing guests — elegant enough to feel intentional, simple enough to actually make on a regular basis.
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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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