Pescatarian Honey BBQ Cocktail Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.7(22)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
- 3 tbsp cassava flour
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
- 3 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 1 tsp fine sea salt
- 1 tbsp coconut oil
For the honey BBQ sauce
- ½ cup sweet potato purée
- 3 tbsp honey
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- ¼ cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 2 minutes until it blooms into a soft gel.
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