These little meatballs are deeply savory, beautifully browned, and finished in a glossy pan sauce that makes them feel genuinely restaurant-worthy — not like a compromise dish at all. The clever swap here is a bloomed gelatin egg in place of conventional binders, which holds everything together without any grains, dairy, or nightshade-based ingredients. Cassava flour keeps the texture tender and cohesive, while fresh parsley, oregano, minced garlic, turmeric, and ginger layer in that classic Italian-herb warmth using only AIP-compliant spices. Searing the meatballs in olive oil until deeply caramelized is the step that really earns the flavor, and the quick pan sauce — bone broth and apple cider vinegar scraped up with all those browned bits — takes the whole thing over the top. The recipe makes about 20–24 small meatballs and serves four, so it's practical enough for a weeknight but impressive enough to put in front of guests. Serve them straight from the skillet with a scatter of fresh parsley and watch them disappear fast.
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Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes, until the surface is fully wrinkled and the gelatin has absorbed the water.
Warm the bloomed gelatin in the microwave for 5–8 seconds, or set the bowl in a small dish of hot water, until it becomes a clear liquid. Let it cool for 1 minute — it should be fluid but not hot.
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