Almond Free Herb & Garlic Meatball Bites
These little oven-baked bites pack serious flavor thanks to a combination of fresh garlic, parsley, thyme, turmeric, and ginger — a lineup that makes every single meatball taste like it took way more effort than it did. Cassava flour steps in as the binder here, keeping the texture tender and the whole recipe free from any tree nut ingredients that can sneak into more processed alternatives. The real magic is in the dipping sauce: coconut aminos, apple cider vinegar, honey, and fresh ginger cook down into a glossy, tangy-sweet glaze that you'll want to put on everything. Because everything is made from scratch with straightforward whole-food ingredients, there's no guesswork about what's actually in your food — just clean, satisfying bites you can feel good about. They bake up beautifully at 400°F, coming out browned and juicy in under 20 minutes, which makes them just as practical for a weeknight dinner as they are for a party platter. Scatter a little fresh parsley on top before serving and they look genuinely impressive with almost zero extra effort.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 2 tbsp cassava flour
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tbsp coconut oil, melted
For the dipping sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- 1 tsp honey
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
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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