Eosinophilic Esophagitis Friendly Cassava & Herb Mini Meatballs

Total time55 min

Prep time20 min

Cook time25 min

Eosinophilic Esophagitis Friendly Cassava & Herb Mini Meatballs

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Ingredients

4 servings

For the meatballs

1 tsp unflavored gelatin powder
2 tbsp cold water
½ lb ground pork
½ lb ground beef
3 tbsp cassava flour
Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz Simple Truth Organic Gluten Free Cassava Flour Ottos Naturals Flour Cassava - 1 LB
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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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