Red Meat Allergy Friendly Cassava & Herb Mini Meatballs
Total time55 min
Prep time20 min
Cook time25 min
5.0(27)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
- ½ lb ground pork
Chef's tipGround 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 tipGround 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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