Pistachio Free Bison and Apple Meatballs
Ground bison is a leaner, richer alternative to beef, and paired with grated Honeycrisp or Fuji apple, it produces meatballs that are juicy, subtly sweet, and packed with warm spice. The apple gets squeezed dry before mixing in, which is a smart little trick that keeps the texture tight and satisfying rather than soggy. Fresh thyme, parsley, ground ginger, turmeric, and Ceylon cinnamon layer in serious depth without a single ingredient that could trip up a nut-free kitchen ā no shared processing facilities, no sneaky garnishes, no worrying about what's hiding in a spice blend. Cassava flour binds everything together cleanly, making this a great option for anyone navigating multiple dietary needs at once. The pan sauce is where things really shine: apple cider and bone broth deglaze all those caramelized bits from the skillet, and a quick arrowroot slurry pulls it into a glossy, restaurant-worthy finish. Searing first and finishing in the oven gives you a beautifully browned exterior with a perfectly cooked center every time. These are the kind of meatballs that make a weeknight dinner feel genuinely 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!