Gluten Free Cassava & Herb Mini Meatballs

Total time55 min

Prep time20 min

Cook time25 min

Gluten Free Cassava & Herb Mini Meatballs

Tender little meatballs get their heft from a blend of ground pork and beef, bound together with a touch of bloomed gelatin instead of breadcrumbs, then seasoned with garlic, fresh parsley, oregano, turmeric, and ginger for a warm, herby depth. Cassava flour keeps the mixture cohesive without weighing it down, and a quick sear in olive oil locks in that golden crust before the meatballs finish simmering in a rich bone broth. Diced carrot, celery, and a big handful of wilted spinach or kale turn this into more of a light, brothy stew than a simple appetizer, with every spoonful landing somewhere between cozy soup and savory main. A scattering of fresh parsley on top brightens the whole bowl right before serving. It's a comforting, protein-packed dish that works beautifully for a gluten free table, no matter the season.

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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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