Mustard Free Cassava Flour Sweet and Sour Meatballs
Sweet, tangy, and deeply savory, these meatballs hit every note you want from a classic sweet and sour dish — without a drop of mustard or any of the sneaky condiments that usually come with it. Bottled sweet and sour sauces are notorious for hiding unexpected ingredients, so building the sauce from scratch here is a genuine win. Pineapple juice and apple cider vinegar do the heavy lifting on that signature tang, while sweet potato purée gives the sauce a velvety body and natural sweetness that feels almost indulgent. Coconut aminos stand in for soy-based sauces and bring a rich, umami depth that ties everything together beautifully. The meatballs themselves get a quick sear for color and then finish in the oven, so you end up with a juicy, well-seasoned bite every time. Arrowroot starch thickens the sauce to a glossy, clingy consistency that coats each meatball perfectly — no cornstarch, no fuss. Finish with fresh pineapple chunks and a scatter of scallions, and you've got a dish that looks and tastes like it took far more effort than it actually did.
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!