Celery Free Cassava Flour Sweet and Sour Meatballs
Sweet, tangy, and deeply savory, these meatballs deliver everything you want from a classic sweet and sour dish without a single ingredient that could cause concern for celery-sensitive eaters. The meatball mixture comes together with ground beef, cassava flour, coconut aminos, garlic, ginger, and a touch of turmeric — bold, warming flavors that hold up beautifully after searing and baking. The sauce is where things get really interesting: pineapple juice and fresh pineapple chunks bring the brightness, apple cider vinegar adds the tang, and a sweet potato purée gives the whole thing a velvety body that thickens naturally alongside an arrowroot slurry. No cornstarch, no mystery thickeners, no celery seed or celery salt hiding in a spice blend — just clean, straightforward ingredients doing exactly what they're supposed to do. Searing the meatballs first locks in a caramelized crust before the oven finishes them to a safe internal temperature, so you get texture and juiciness in every bite. Tossed together in the skillet at the end, the meatballs soak up that glossy, fruit-forward sauce in the best possible way. Finish with sliced scallions and serve immediately for a weeknight dinner that genuinely feels like a treat.
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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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