Brazil Nut 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 — aromatics that make the whole kitchen smell incredible while they roast. Ground beef gets bound together with cassava flour instead of breadcrumbs, which keeps things clean and simple without sacrificing that satisfying, tender texture. A touch of melted coconut oil worked right into the mixture adds richness and helps the outsides turn beautifully golden at 400°F. The real kicker is the dipping sauce — coconut aminos, apple cider vinegar, honey, and fresh ginger reduce down into something sticky, tangy, and just a little sweet that you'll want to drizzle on everything. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects, relying entirely on whole-food ingredients with no hidden surprises to stress over. They come together in one bowl, bake on a single sheet pan, and land on the table as an appetizer or snack that genuinely impresses.
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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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