Citric Acid Free Cassava Flour Sweet and Sour Meatballs
Sweet and sour meatballs are one of those crowd-pleasing dishes that usually come loaded with ketchup, canned tomato paste, or bottled sauces — all common sources of citric acid used as a preservative. This version sidesteps every one of those pitfalls by building its tangy, glossy sauce entirely from whole-food ingredients: unsweetened pineapple juice, sweet potato purée, apple cider vinegar, coconut aminos, and honey. The result is a sauce that's genuinely bright and complex, with natural sweetness and acidity that doesn't rely on any synthetic additives. Ground beef meatballs get a flavor boost from fresh garlic, ginger, and turmeric, while cassava flour binds everything together without any grain or gluten. Searing before baking gives the meatballs a beautifully caramelized crust, and the arrowroot slurry thickens the sauce to that perfect sticky, spoonable consistency. Fresh pineapple chunks stirred in at the end add juicy bursts of fruit that make every bite feel lively and satisfying. It's a weeknight dinner that genuinely delivers on the sweet-and-sour promise — no label-reading required.
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!