These herb-packed meatballs are deeply savory, beautifully browned, and finished in a silky pumpkin-and-bone-broth sauce that feels genuinely comforting — not like a compromise. The fresh parsley, oregano, basil, and thyme layered into the meat give every bite an Italian-inspired fragrance that makes the whole kitchen smell incredible. Cassava flour steps in as the binder, keeping the texture tender and cohesive without any grains or eggs, which is exactly what makes this recipe work for the autoimmune protocol. The sauce is the real surprise: pumpkin purée and bone broth come together with garlic, apple cider vinegar, and warm turmeric into something rich and glossy that you'll want to spoon over everything. Searing the meatballs first builds a deep, caramelized crust, and then a low, covered simmer finishes them through so they stay juicy all the way to the center. Serves four straight from the skillet, with torn fresh basil scattered over the top for a little brightness.
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In a large mixing bowl, combine the ground beef, cassava flour, 3 tbsp bone broth, 4 cloves minced garlic, parsley, fresh oregano, fresh basil, thyme, 1 tsp salt, ground ginger, and turmeric. Mix with your hands until just combined — stop as soon as no dry streaks remain.
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 2 tbsp each), placing them on a plate as you go. You should have about 18–20 meatballs.
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