Xanthan Gum Free Cassava Flour Sweet and Sour Meatballs

Sweet, tangy, and deeply savory all at once, these meatballs hit every note you want from a classic sweet and sour dish — without a single ingredient that should give you pause. The binding work here is done by cassava flour, which keeps the meatballs tender and cohesive without any gums or starches that can sneak into conventional recipes. Coconut aminos and fresh ginger bring bold umami depth to both the meat mixture and the sauce, while pineapple juice and apple cider vinegar give that signature bright, punchy tang. Instead of cornstarch or a gum-thickened shortcut, the sauce gets its gorgeous glossy body from a combination of sweet potato purée and a simple arrowroot slurry — totally clean and completely effective. Searing the meatballs before finishing them in the oven builds a caramelized crust that holds up beautifully once they're tossed in that sticky, fruit-forward sauce. Fresh pineapple chunks stirred in at the end keep things vibrant and a little tropical. Pile them over rice or serve them straight from the skillet — either way, they disappear fast.

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