Paleo Cassava & Herb Mini Meatballs

Total time55 min

Prep time20 min

Cook time25 min

Golden-seared pork and beef meatballs simmer in a savory bone broth alongside tender carrots, celery, and wilted spinach or kale for a soup that eats like a full meal. Cassava flour and bloomed gelatin keep the meatballs juicy and tender without any grain in sight, while garlic, turmeric, ginger, and fresh herbs give them serious depth of flavor. Each bite-sized meatball gets a proper sear before it finishes cooking low and slow in the broth, so the outside stays browned while the inside stays succulent. Finished with a scatter of fresh parsley, this one is comforting, nourishing, and easy to batch for a week of lunches. It's a genuinely satisfying option for anyone eating Paleo, built entirely from whole-food ingredients you can actually picture on your counter.

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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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