These herb-scented beef meatballs simmered in a golden, velvety sauce are the kind of comfort food that makes you forget you're eating anything other than pure indulgence. The sauce gets its rich body from pumpkin purée and bone broth — a clever combination that delivers deep, savory flavor without any of the nightshades, grains, or dairy that make so many braised dishes off-limits on the autoimmune protocol. Cassava flour binds the meatballs beautifully, giving them a tender, cohesive texture that holds up through searing and simmering alike. Turmeric, ginger, oregano, and thyme layer in warmth and complexity, while briny Kalamata olives scattered through the sauce bring a punchy Mediterranean character that makes every bite feel intentional and satisfying. The technique is straightforward — sear for color, build the sauce in the same pan, then braise everything together until the meatballs are perfectly cooked through and the sauce has pulled all those flavors into one cohesive dish. It serves four and comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Finish it with a handful of fresh parsley and oregano and it looks as good as it tastes.
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In a large mixing bowl, combine the ground beef, cassava flour, minced garlic, parsley, dried oregano, dried thyme, ground ginger, turmeric, and sea salt. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 18–20 meatballs), placing them on a plate as you go.
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