Rice Free Bison and Apple Meatballs
Ground bison brings a rich, slightly sweet depth that pairs beautifully with grated apple, warm spices, and fresh herbs — and the result is a plate of meatballs that feels genuinely special without being fussy. The apple does double duty here, adding subtle sweetness and moisture while the cassava flour binds everything together in place of the usual breadcrumbs, making this completely grain-free from start to finish. Squeezing the grated apple dry before mixing is a small step that makes a big difference, keeping the meatballs tender and well-formed rather than dense. A quick sear in coconut oil builds a gorgeous crust before the oven finishes the job, locking in all that flavor. The pan sauce — built from unsweetened apple cider, bone broth, apple cider vinegar, and fresh rosemary, then thickened with arrowroot — is the kind of thing you'll want to spoon over everything. Ceylon cinnamon, ginger, and turmeric give the whole dish a warmly spiced, almost autumnal quality that feels cozy and a little unexpected. It's a satisfying, crowd-pleasing meal that happens to sidestep rice and grains entirely, without ever tasting like it's missing anything.
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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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