Hazelnut Free Cassava Flour Sweet and Sour Meatballs
These juicy, golden meatballs hit every note you want from a sweet and sour dish — tangy, sticky, a little sweet, and deeply savory all at once. The secret weapon in the sauce is sweet potato purée, which gives it a velvety body and natural sweetness that pairs beautifully with pineapple juice and apple cider vinegar. Cassava flour keeps the meatballs tender and bound together without any grain-based fillers, and the coconut aminos bring that rich, umami depth you'd expect from a classic soy-based sauce. Searing the meatballs before they go into the oven builds a gorgeous crust, so every bite has that satisfying contrast of browned exterior and juicy center. The arrowroot slurry pulls the whole sauce together into a glossy, restaurant-worthy glaze that clings to every meatball. For anyone navigating tree nut allergies, this recipe is completely built from whole-food ingredients with no hidden nut-based oils or flours to worry about — just straightforward, clean cooking. Finish with a scatter of fresh scallions and you've got a showstopper that's as fun to make as it is to eat.
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!