Dairy Free Herb & Garlic Meatball Bites
Juicy, herb-packed meatballs that come together in one bowl and bake up golden in under 20 minutes ā these little bites are genuinely hard to stop eating. Ground beef gets seasoned with fresh garlic, parsley, thyme, turmeric, and ginger, then bound with cassava flour and a splash of melted coconut oil instead of any dairy-based binders. That swap keeps the texture tender and the flavor clean without sacrificing anything you'd actually miss. The real secret weapon is the quick dipping sauce ā coconut aminos, apple cider vinegar, fresh ginger, and honey reduce into something sticky, tangy, and just a little sweet in only a few minutes on the stove. Skipping dairy here is completely effortless because every ingredient is doing real flavor work on its own. Serve them as an appetizer, a protein-forward snack, or pile them onto a plate for a satisfying weeknight dinner ā they disappear fast either way.
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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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