Nightshade Free Cassava Flour Sweet and Sour Meatballs
Sweet and sour meatballs are one of those crowd-pleasing dishes that can feel completely off-limits once you start cutting out tomatoes, peppers, and other nightshades — because most classic versions lean hard on ketchup or tomato paste for that tangy backbone. This recipe flips the script entirely, building a glossy, deeply flavorful sauce from pineapple juice, sweet potato purée, apple cider vinegar, and honey instead. The result is genuinely vibrant and complex, with a natural sweetness and brightness that you won't miss the tomato for even a little bit. Cassava flour binds the meatballs beautifully without any grain, and coconut aminos bring that savory umami depth throughout both the meat mixture and the sauce. Searing the meatballs before finishing them in the oven gives you that irresistible browned crust, while arrowroot starch thickens the sauce to a perfect glossy coat. Juicy pineapple chunks stirred in at the end add little bursts of freshness that make every bite feel lively and satisfying. Whether you're cooking for a restricted diet or just looking for something a little different on a weeknight, this one is absolutely worth making.
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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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