Low Fiber Italian Mini Meatballs

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the gelatin egg

1 tsp unflavored gelatin powder
2 tbsp cold water

For the meatballs

1 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 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
½ tsp ground turmeric
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.
¾ tsp fine sea salt

For searing

2 tbsp olive oil

For the pan sauce

½ cup bone broth
1 tbsp apple cider vinegar

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)
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.

Instructions

1
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.
2
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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