These little baked bites pack serious flavor thanks to fresh garlic, parsley, thyme, and a warm hit of turmeric and ginger — the kind of combination that makes a simple meatball feel genuinely special. Cassava flour steps in as the binder here, doing exactly what breadcrumbs would do without any grain in sight, which is great news for anyone navigating a rye-free kitchen. The meatballs go into a hot oven until perfectly browned and juicy, so there's no standing over a skillet or dealing with splatter. The real secret weapon is the dipping sauce — coconut aminos, apple cider vinegar, honey, and fresh ginger reduce into something tangy, slightly sweet, and completely addictive. It comes together in just a few minutes on the stovetop while the meatballs do their thing in the oven. Serve them as an appetizer, a party snack, or pile them onto a plate for a satisfying weeknight dinner — either way, they disappear fast.
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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
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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