Yeast Free Bison and Apple Meatballs
Ground bison is a leaner, richer alternative to beef, and pairing it with grated Honeycrisp or Fuji apple gives these meatballs a subtle natural sweetness that makes the whole dish feel a little unexpected in the best way. Cassava flour binds everything together without any grain or gluten, and the warm spice blend ā ginger, turmeric, and Ceylon cinnamon ā adds depth without overpowering the meat. Squeezing the moisture out of the grated apple before mixing is a small step that makes a real difference, keeping the meatballs tender and well-structured rather than dense or soggy. The pan sauce is where things get really good: unsweetened apple cider and bone broth deglaze all those caramelized bits from the skillet, and a splash of apple cider vinegar plus fresh rosemary rounds it out into something genuinely restaurant-worthy. Arrowroot starch thickens the sauce to a glossy, spoonable consistency without any yeast-derived thickeners or additives that could sneak into store-bought alternatives. Every ingredient here is straightforward and clean, so you're not hunting labels or second-guessing what's in the bottle. Serve them straight from the skillet with a scatter of fresh parsley and watch them disappear fast.
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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.
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