Chicken Free Cassava Flour Sweet and Sour Meatballs
These tender beef meatballs hit every note you want from a sweet and sour dish — tangy, sticky, a little sweet, and deeply savory — without a single piece of poultry in sight. The meatball mixture gets its binding from cassava flour, which keeps things light and cohesive while staying completely grain-free, and coconut aminos bring that umami depth you'd normally expect from soy sauce. A quick sear in coconut oil before the oven gives each meatball a beautifully browned crust that holds up when you toss them in the glossy sauce. That sauce is genuinely something special: pineapple juice and fresh pineapple chunks bring the brightness, sweet potato purée adds body and a subtle earthiness, and arrowroot starch pulls it all together into a thick, spoonable coating. Apple cider vinegar and honey keep the balance sharp and not cloying, so every bite feels intentional rather than just sweet. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did, and the scallion garnish adds a fresh pop of color right at the end.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!