Seeds Free Cassava Flour Sweet and Sour Meatballs
Sweet, tangy, and deeply savory all at once, these meatballs deliver the kind of bold flavor that makes you go back for seconds before you've even finished your first plate. The sauce is genuinely special — pineapple juice and fresh pineapple bring the brightness, apple cider vinegar adds a sharp lift, and sweet potato purée gives it a velvety body that clings to every meatball. Coconut aminos stand in for soy sauce throughout, keeping the whole dish free from hidden seed-derived ingredients without sacrificing any of that umami depth. Cassava flour binds the meatballs beautifully, and arrowroot starch thickens the sauce to a glossy, spoonable consistency — both are clean, seed-free swaps that actually perform. The technique is straightforward: sear for color, finish in the oven for even cooking, then toss everything together in the same skillet so the meatballs soak up every drop of sauce. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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