Capsaicin Free Cassava Flour Sweet and Sour Meatballs
Sweet, tangy, and deeply savory all at once, these meatballs deliver everything you want from a classic sweet and sour dish — without a single drop of hot sauce, chili, or pepper-based ingredient in sight. That matters more than it sounds, because most store-bought and restaurant versions of this style of sauce sneak in capsaicin through chili paste, red pepper flakes, or spicy vinegar blends. Here, the bold flavor comes entirely from pineapple juice, apple cider vinegar, honey, coconut aminos, and a touch of sweet potato purée, which gives the sauce a gorgeous body and a subtle earthiness that rounds everything out beautifully. Cassava flour keeps the meatballs tender and holds them together without any graininess, and the sear-then-bake method means you get that irresistible browned crust with a juicy, fully cooked center. The arrowroot slurry pulls the sauce together into a glossy, spoon-coating finish that clings to every meatball. Fresh pineapple chunks stirred in at the end add bright bursts of fruit that make the whole dish feel vibrant and a little special. Serve them straight from the skillet with scallions on top and watch them disappear fast.
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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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