Mediterranean Diet Friendly Cassava & Herb Mini Meatballs

Total time55 min

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Cassava & Herb Mini Meatballs

This cozy little soup is packed with tender mini meatballs simmered until juicy, all set afloat in a savory bone broth that's been built up with diced carrot, celery, and a big handful of wilted spinach or kale. Garlic, fresh oregano, turmeric, and ginger season the meat mixture from the inside out, giving every bite a warm, herby depth without needing much else. The meatballs get a quick sear in olive oil first for browning and flavor, then finish gently in the broth so they stay moist rather than dry. It's a simple, produce-forward bowl built around whole ingredients and good olive oil, which makes it an easy fit for a Mediterranean-style way of eating. Ladle it into bowls with extra parsley on top and you've got a light, satisfying meal that still feels substantial. This one's a keeper for weeknight rotation.

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Ingredients

4 servings

For the meatballs

1 tsp unflavored gelatin powder
2 tbsp cold water
½ lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
See all
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground beef
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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