Citric Acid Free Herb & Garlic Meatball Bites
Savory, herb-forward, and genuinely satisfying, these little baked meatballs are the kind of crowd-pleasing bite that disappears fast at any gathering. Ground beef gets layered with fresh garlic, parsley, thyme, and warm notes of turmeric and ginger, then bound together with cassava flour for a tender, cohesive texture that holds up beautifully in the oven. For anyone navigating a citric acid restriction, packaged sauces and seasoning blends are often a minefield of hidden additives — this recipe sidesteps all of that by leaning on whole, recognizable ingredients from start to finish. The dipping sauce is where things get especially clever: coconut aminos, apple cider vinegar, honey, and fresh ginger cook down into a glossy, slightly sweet-savory glaze that pairs perfectly without relying on any of the usual problematic preservatives or flavor enhancers. Baking at high heat gives the meatballs a nicely browned exterior while keeping the inside juicy, and the whole process is straightforward enough for a weeknight but impressive enough to serve as an appetizer. A final scatter of fresh parsley makes them look as good as they taste.
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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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