Tender, herb-spiced meatballs simmered in a silky coconut cream gravy — this is comfort food that genuinely delivers, no compromises required. The blend of ground beef and pork keeps the meatballs juicy, while cassava flour steps in as a binder that holds everything together beautifully without any grains or legumes in sight. Warm spices like Ceylon cinnamon, ginger, and turmeric give the meat mixture a subtle, aromatic depth that makes the whole kitchen smell incredible. The gravy comes together right in the same skillet, built on bone broth and full-fat coconut milk and thickened with arrowroot starch — no dairy, no nightshades, nothing that conflicts with the autoimmune protocol. Searing the meatballs first before finishing them in the gravy is the move that takes this from weeknight dinner to something you'd genuinely be proud to serve. A splash of apple cider vinegar brightens the sauce just enough to balance the richness of the coconut milk. This recipe makes four servings, so it's practical for a family meal or easy to stretch across a couple of days of lunches.
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In a large mixing bowl, combine the ground beef, ground pork, cassava flour, 1/4 cup coconut milk, grated onion, garlic, Ceylon cinnamon, ginger, turmeric, and 1 tsp salt. Mix with your hands until just combined — the mixture should hold together when pressed but not feel dense or overworked.
Roll the meat mixture into balls about 1 1/2 inches in diameter (roughly 1 heaping tablespoon each), placing them on a plate as you go. You should get about 22–24 meatballs.
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