Gelatin Free Herb & Garlic Meatball Bites
These little oven-baked bites pack serious flavor thanks to fresh garlic, thyme, parsley, turmeric, and ginger all working together in every bite. Cassava flour steps in as the binder here, which means there's no need for breadcrumbs soaked in broth or any of those sneaky thickeners that can hide unwanted additives. Many store-bought meatballs and pre-made sauces rely on stabilizers or gelling agents to hold their shape or texture, so making these from scratch gives you full control over every ingredient on the list. The dipping sauce is just as clean — coconut aminos, apple cider vinegar, honey, and fresh ginger reduce down into something glossy and tangy that pairs perfectly with the herby beef. Baking at 400°F gets you a nicely browned exterior without any fuss, and the coconut oil keeps things juicy all the way through. Whether you're serving these as an appetizer, a party snack, or a protein-packed weeknight bite, they disappear fast — so you might want to double the batch.
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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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