Pistachio Free Cassava Flour Sweet and Sour Meatballs
These meatballs hit every note you want from a sweet and sour dish — tangy, sticky, savory, and just a little bit bright from fresh pineapple. The sauce gets its gorgeous body from sweet potato purée and pineapple juice, which means no artificial thickeners or mystery ingredients, just real food doing the heavy lifting. A touch of arrowroot slurry pulls everything together into a glossy, spoonable coating that clings to every meatball beautifully. Ground beef seasoned with garlic, ginger, turmeric, and coconut aminos gives the meatballs serious depth before they even hit the sauce, and the sear-then-bake method locks in that flavor while keeping the centers juicy. The entire ingredient list is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. This is the kind of weeknight dinner that tastes like you put in way more effort than you actually did — and the scallions on top make it look genuinely impressive on the plate.
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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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