Pistachio Free Herb & Garlic Meatball Bites
These little oven-baked bites pack a serious punch of flavor thanks to fresh garlic, parsley, thyme, and a warm undercurrent of turmeric and ginger running through every bite. The 80/20 ground beef keeps things juicy, while cassava flour binds everything together without weighing the mixture down. Mixing just until combined is the key move here ā it's what keeps the texture tender rather than dense and rubbery. While the meatballs roast to a deep golden brown, a quick stovetop sauce of coconut aminos, apple cider vinegar, honey, and fresh ginger comes together in just a few minutes, adding a bright, slightly sweet tang that plays beautifully against the savory herbs. The whole setup is completely free of tree nuts, so there's no need to scan labels or worry about cross-contact from shared processing facilities. Whether you're serving these as a party appetizer or a weeknight protein, they disappear fast ā so consider doubling the batch.
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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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