Anti Inflammatory Cassava Bun Meatball Sliders
Total time1 hr 5 min
Prep time30 min
Cook time35 min
4.8(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp fine sea salt
- 1 tbsp coconut oil
For the sauce
- 1 cup pumpkin purée
- ½ cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp fine sea salt
- 1 tsp coconut oil
For the cassava buns
- 1 cup cassava flour
- 2 tbsp tapioca starch
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil, melted
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Make the buns: In a medium mixing bowl, whisk together the cassava flour, tapioca starch, baking soda, and 1/4 tsp salt. Add the coconut milk, 2 tbsp melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a soft, slightly tacky dough forms — it should hold together when pressed but not be sticky enough to cling to your hands.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!