Red Meat Allergy Friendly Grape & Ginger Glazed Meatballs
Total time50 min
Prep time20 min
Cook time30 min
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Learn more →Ingredients
6 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
See allFoster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef'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
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp fine sea salt
- 1 tbsp coconut oil
For the sauce
- 1 cup 100% grape juice (no added sugar)
- ⅓ cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tbsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, cassava flour, garlic, 1 tsp grated ginger, turmeric, and salt. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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