Pecan 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. Warm spices like Ceylon cinnamon, ginger, and turmeric weave through every bite, while fresh thyme and parsley keep things bright and herbaceous. The pan sauce — built from unsweetened apple cider, bone broth, and a splash of apple cider vinegar — reduces into something glossy and complex that you'll want to spoon over everything on the plate. Cassava flour and arrowroot starch do all the binding and thickening work, so there's no need to reach for anything that could introduce cross-contact concerns from tree nuts or shared processing facilities. Searing the meatballs first in coconut oil locks in that caramelized crust before a quick oven finish ensures they're cooked through without drying out. It's a technique-forward recipe that's still totally approachable on a weeknight, and the payoff — tender, spiced meatballs swimming in a cider-rosemary glaze — is absolutely worth it.
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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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