Caffeine Free Cassava Flour Sweet and Sour Meatballs
These meatballs hit every note you want from a sweet and sour dish — juicy, savory, tangy, and just a little sticky in the best possible way. The sauce gets its body from an unexpected duo: unsweetened pineapple juice and sweet potato purée, which blend into something rich and glossy without any artificial thickeners or additives. A splash of apple cider vinegar and coconut aminos keep the flavor bright and deeply savory, while fresh ginger runs through both the meatballs and the sauce for a gentle warmth that ties everything together. Cassava flour binds the beef mixture beautifully, giving each meatball a tender bite that holds up through searing, baking, and a final toss in that luscious sauce. The sear-then-bake method is the real secret here — you get that caramelized crust on the outside while the oven finishes the job gently, keeping the centers moist and perfectly cooked. Fresh pineapple chunks go in right at the end so they stay juicy and bright rather than turning mushy. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp salt
- ½ tsp ground turmeric
- 1 tbsp coconut oil
For the sauce
- 1 cup pineapple juice (unsweetened)
- ⅓ cup sweet potato purée
- 3 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp honey
- 1 tsp fresh ginger, grated
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 cup fresh pineapple chunks (about 1-inch pieces)
For serving
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, cassava flour, 2 tbsp coconut aminos, garlic, 1 tsp grated ginger, salt, and turmeric. Mix with your hands until just combined — do not overwork the meat. Roll into balls about 1½ inches in diameter (roughly 20–22 meatballs) and arrange on the prepared baking sheet.
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