Carrageenan Free Herb & Garlic Meatball Bites
Savory, herby, and deeply satisfying, these little bites pack serious flavor from fresh garlic, thyme, parsley, turmeric, and ginger — all rolled into tender beef and baked until perfectly browned. Carrageenan is a common additive hiding in processed meats, deli products, and even some sauces, so making meatballs from scratch with clean, whole ingredients is genuinely the safest and most delicious route. Cassava flour binds everything together beautifully without any of the additives you'd find in a boxed mix, and melted coconut oil keeps the texture moist and rich. The dipping sauce — coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey — comes together in just a few minutes on the stovetop and adds a bright, tangy-sweet finish that makes these totally snackable. Whether you're serving them as an appetizer, a party bite, or a weeknight protein, they disappear fast. Keep an instant-read thermometer handy and pull them at 160°F for that ideal juicy center every single time.
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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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