Cinnamon Free Herb & Garlic Meatball Bites
These savory little bites are packed with fresh herbs, punchy garlic, and warm spices that make them anything but ordinary. The combination of parsley and thyme keeps things bright and aromatic, while turmeric and ginger add depth without any of the sweet, spiced warmth that cinnamon typically brings to meatball recipes. For anyone navigating a sensitivity to that particular spice, it can sneak into unexpected places ā spice blends, sauces, even pre-seasoned meats ā so making these from scratch with clearly labeled individual ingredients puts you fully in control. Cassava flour binds everything together beautifully, keeping the texture tender and light straight out of the oven. The dipping sauce is a genuinely clever touch: coconut aminos, apple cider vinegar, fresh ginger, and a little honey reduce into something tangy, slightly sweet, and deeply savory. These work just as well as a crowd-pleasing appetizer as they do a quick weeknight protein alongside roasted vegetables or a simple salad.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā¾ 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 400Ā°F (205Ā°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 ā stop as soon as the ingredients are evenly distributed to keep the meatballs tender.
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