Seeds Free Bison and Apple Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.9

(22)

Ground bison is a naturally lean, flavorful protein, and pairing it with grated Honeycrisp or Fuji apple gives these meatballs a subtle sweetness and incredible moisture without relying on breadcrumbs or eggs. Cassava flour binds everything together beautifully, and warm spices like ginger, turmeric, and Ceylon cinnamon layer in a cozy, aromatic depth that makes each bite feel genuinely special. The technique of squeezing excess liquid from the grated apple before mixing is a small but smart step that keeps the texture tender rather than dense. After a quick sear in coconut oil and a short oven finish, the meatballs are juicy all the way through and carry gorgeous caramelized color on the outside. The pan sauce — built from unsweetened apple cider, bone broth, apple cider vinegar, and fresh rosemary, then thickened with an arrowroot slurry — is silky, tangy, and just sweet enough to complement the bison without overpowering it. Every ingredient here is straightforward and free from seeds, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. This is the kind of dish that feels impressive enough for a dinner party but is genuinely approachable on a weeknight.

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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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