Low Fiber Italian Herb Meatballs

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the meatballs

1 ½ lb ground beef (80/20)
3 tbsp cassava flour
Pamelas Cassava Flour Organic - 14 Oz Carrington Farms Organic Cassava Flour Yuca Root Pereg Multi-Purpose Cassava Flour All Natural Higher Harvest by H-E-B Gluten-Free Cassava Flour Nature's Promise Organic Cassava Flour
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3 tbsp bone broth
4 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp ground turmeric
1 tbsp olive oil

For the sauce

1 cup pumpkin purée
Ingredient note
Low Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
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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