Gluten Free Cassava Flour Sweet and Sour Meatballs

Sweet, tangy, and deeply savory all at once, these meatballs hit every note you want from a classic sweet and sour dish — without a single grain of gluten in sight. Cassava flour stands in as the binder, keeping the meatballs tender and cohesive the way breadcrumbs traditionally would, so the texture is spot-on even for skeptics. Coconut aminos bring that umami depth you'd usually get from soy sauce, and a combination of pineapple juice, apple cider vinegar, and honey creates a sauce that's bright and balanced rather than cloyingly sweet. The clever use of sweet potato purée gives the sauce body and a subtle richness, while arrowroot starch thickens everything to a glossy, clingy consistency that coats every meatball beautifully. Searing before baking locks in a caramelized crust, so you get that satisfying bite before the oven finishes the job safely and evenly. Fresh pineapple chunks stirred in at the end keep things vibrant and juicy rather than mushy. Serve them over rice or on their own with scallions scattered on top, and nobody at the table will be thinking about what's missing.

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