AIP Friendly Cassava & Herb Mini Meatballs

Total time55 min

Prep time20 min

Cook time25 min

AIP Friendly Cassava & Herb Mini Meatballs

Tender, herb-flecked mini meatballs simmered in a golden bone broth with sweet carrot, celery, and wilted greens — this is the kind of bowl that feels genuinely restorative without asking anything complicated of you. The blend of ground pork and ground beef keeps the meatballs rich and satisfying, while cassava flour and bloomed gelatin work together as binders, so there's no need for eggs or breadcrumbs that would otherwise knock this off the protocol. Fresh parsley, oregano, turmeric, and ginger bring real brightness and warmth to every bite without leaning on any nightshade-based spices. Searing the meatballs first in olive oil before finishing them in the broth is the move that makes all the difference — you get that caramelized exterior and a deeply flavored soup base all in one pan. This recipe makes four servings, so it's practical for a weeknight dinner and holds up beautifully for next-day lunches. It's the kind of meal that proves eating this way doesn't have to mean settling for something bland or joyless.

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Ingredients

4 servings

For the meatballs

1 tsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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2 tbsp cold water
½ lb ground pork
½ lb ground beef
3 tbsp cassava flour
3 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh oregano, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt

For cooking

1 tbsp olive oil

For the broth

4 cups bone broth, homemade or aip-compliant brand
2 cups baby spinach or chopped curly kale
1 medium carrot, peeled and cut into small dice
2 stalks celery, thinly sliced
½ tsp fine sea salt, or to taste

For serving

1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 10 minutes, until the mixture is fully absorbed and gel-like.
2
In a large mixing bowl, combine the ground pork, ground beef, cassava flour, garlic, parsley, oregano, turmeric, ginger, and salt. Add the bloomed gelatin and mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.

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