Vegan Cassava & Herb Meatballs with Coconut Cream Gravy

Total time50 min

Prep time20 min

Cook time30 min

4.6

(19)

Vegan Cassava & Herb Meatballs with Coconut Cream Gravy

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
¼ cup cassava flour
¼ cup full-fat coconut milk
½ small yellow onion, grated
2 cloves garlic, minced
½ tsp ground ceylon cinnamon
¼ tsp ground ginger
¼ tsp ground turmeric
1 tsp fine sea salt
2 tbsp coconut oil

For the gravy

2 tbsp arrowroot starch
2 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
½ cup full-fat coconut milk
1 tsp apple cider vinegar
¼ tsp ground ceylon cinnamon
¼ tsp fine sea salt, or to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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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