Eosinophilic Esophagitis Friendly Italian Herb Meatballs
Total time55 min
Prep time20 min
Cook time35 min
4.8(29)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
- 3 tbsp cassava flour
- 3 tbsp bone broth
- 4 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp olive oil
For the sauce
- 1 cup pumpkin purée
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 3 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
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.
- 2
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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