Cashew Free Cassava Flour Sweet and Sour Meatballs
Sweet, tangy, and deeply savory all at once, these meatballs deliver a serious flavor punch that makes them feel like a restaurant-worthy dish you somehow pulled off on a weeknight. The combination of fresh ginger, garlic, and turmeric worked into the beef gives every bite a warm, aromatic backbone before the sauce even enters the picture. That sauce is the real showstopper — pineapple juice and fresh pineapple chunks bring the bright sweetness, apple cider vinegar cuts through with just enough tang, and a sweet potato purée base gives it body and a subtle earthiness you won't find in any bottled version. Coconut aminos stand in for soy sauce throughout, keeping the whole dish free from the kinds of processed condiments that often sneak in unwanted ingredients. Arrowroot starch thickens the sauce to a glossy, clingy consistency that coats every meatball perfectly without any grain-based thickeners. The sear-then-bake method locks in a golden crust while making sure the centers hit a safe internal temperature, so you get texture and confidence in every bite. Finish with a scatter of scallions and serve straight from the skillet — this one disappears 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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