Cinnamon 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 way. The sauce gets its body from sweet potato purée and pineapple juice rather than any spice blends or bottled condiments that commonly sneak in unwanted ingredients, making it a genuinely clean option for anyone navigating spice sensitivities. Ground beef is seasoned with garlic, fresh ginger, turmeric, and coconut aminos, so the flavor is bold and complex without relying on anything off-limits. Cassava flour acts as the binder in the meatballs, keeping them tender and holding them together beautifully through both the sear and the oven finish. The sauce itself is a revelation — pineapple chunks, apple cider vinegar, and honey create that classic sweet-tart balance, thickened with arrowroot starch for a glossy, restaurant-worthy coat. Searing before baking gives you that irresistible browned crust while the oven ensures every meatball is cooked through safely. Finish with sliced scallions and serve straight from the skillet for a weeknight dinner that feels anything but ordinary.
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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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