Turkey Free Bison and Apple Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.9

(22)

Ground bison brings a rich, slightly sweet depth to these meatballs that feels genuinely different from the usual ground beef or pork options — and it pairs beautifully with the warm spice blend of ginger, turmeric, and Ceylon cinnamon running through every bite. Grating a fresh apple directly into the mixture adds natural moisture and a subtle fruity sweetness, while squeezing out the excess liquid first keeps the texture firm and satisfying rather than dense. Cassava flour binds everything together without any grain-based fillers, making this a clean, wholesome option for anyone navigating ingredient sensitivities. The real showstopper is the pan sauce — apple cider, bone broth, and a splash of apple cider vinegar reduce down into something glossy and deeply savory, finished with a quick arrowroot slurry for that restaurant-worthy consistency. Searing the meatballs first in coconut oil builds a gorgeous crust before the oven finishes them off at the perfect internal temperature, so you get juicy centers every single time. This is the kind of recipe that feels special enough for a dinner party but straightforward enough for a weeknight when you want something a little more interesting than the usual rotation.

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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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