Oats Free Cassava Flour Sweet and Sour Meatballs
Sweet, tangy, and deeply savory all at once, these meatballs deliver serious flavor through a combination of fresh ginger, garlic, turmeric, and coconut aminos baked right into the beef. The sauce is where things get really exciting — pineapple juice, sweet potato purée, apple cider vinegar, and honey come together into something glossy and vibrant that coats every meatball beautifully. Cassava flour does the binding work here instead of the breadcrumbs or rolled oats you'd find in a traditional recipe, making it a smart swap that holds up perfectly without changing the texture you expect. Arrowroot starch thickens the sauce cleanly, and fresh pineapple chunks stirred in at the end add bright, juicy bursts in every bite. The method — a quick sear for color followed by a short oven finish — means you get that satisfying browned exterior with a fully cooked, juicy center every time. Finished with sliced scallions, this is the kind of weeknight dinner that looks and tastes like you put in way more effort than you 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!