These little oven-baked bites are packed with fresh herbs, minced garlic, and warm spices that make the whole kitchen smell incredible while they roast. The combination of parsley, thyme, turmeric, and ginger gives each meatball a depth of flavor that feels anything but restricted or bland. Cassava flour steps in as the binder here, keeping everything grain-free and compliant without sacrificing that satisfying, tender texture. The real surprise is the dipping sauce — coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey come together into a slightly sweet, tangy glaze that makes these completely irresistible. Following an autoimmune protocol often means giving up the convenience of store-bought sauces and seasoning blends loaded with off-limits additives, so having a quick homemade sauce like this one is genuinely a win. The whole recipe serves four, making it an easy weeknight dinner or a crowd-pleasing appetizer that nobody will guess is built around elimination-friendly ingredients.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, cassava flour, garlic, parsley, thyme, turmeric, ginger, salt, and melted coconut oil. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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