Mustard Free Herb & Garlic Meatball Bites
These savory little bites are packed with fresh herbs, warm spices, and real garlic, making them the kind of crowd-pleaser that disappears fast at any gathering. Ground beef gets a boost from parsley, thyme, turmeric, and ginger, creating layers of flavor that feel anything but ordinary. Cassava flour keeps the texture tender and cohesive without relying on any of the usual condiment-based binders that can sneak mustard into an otherwise simple recipe. The whole batch bakes in the oven, so you get beautifully browned meatballs with minimal fuss and no stovetop splatter. While they cook, a quick pan sauce of coconut aminos, apple cider vinegar, honey, and fresh ginger comes together in just a few minutes — tangy, slightly sweet, and completely free of the hidden ingredients that make store-bought dipping sauces a gamble. Serve them on a platter with that glossy sauce on the side and a scatter of fresh parsley, and they 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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