Pregnancy Friendly Bison and Apple Meatballs
Ground bison is a fantastic source of lean protein and iron — two nutrients that do a lot of heavy lifting during pregnancy — and pairing it with grated Honeycrisp or Fuji apple keeps every meatball surprisingly juicy and just a little sweet. The apple is squeezed dry before mixing in, which is a small but smart step that prevents the texture from turning dense or soggy. Cassava flour binds everything together without any gluten, and the warm spices — ginger, turmeric, and Ceylon cinnamon — add depth without overwhelming the palate. Searing the meatballs first locks in a gorgeous crust, then a quick oven finish brings them safely to 160°F all the way through, which matters when you're cooking for two. The pan sauce made from unsweetened apple cider and bone broth is where things get really special — it reduces down into something glossy and savory-sweet, thickened with arrowroot for a clean, additive-free finish. Everything here is made from whole, recognizable ingredients with no hidden preservatives or questionable additives to second-guess at the label. Serve them straight from the skillet with a scatter of fresh parsley and prepare for this to become a serious weeknight staple.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground bison
Ingredient noteCook all meat thoroughly when pregnant.
- 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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