Seed Oil Free Herb & Garlic Meatball Bites
These little oven-baked bites are packed with fresh garlic, parsley, and thyme, plus warm notes of turmeric and ginger that make them anything but ordinary. The secret to keeping them tender is simple — mix just until combined, roll, and let the oven do the rest. Coconut oil stands in as the fat here, so there's no canola, soybean, or vegetable oil anywhere in the recipe, which is exactly what you want when you're trying to keep refined seed oils off the plate. Even the dipping sauce sidesteps the usual soy-sauce-and-sesame-oil combo, leaning on coconut aminos, apple cider vinegar, and honey for a savory-sweet finish that genuinely surprises. The sauce reduces down in just a few minutes on the stovetop and clings perfectly to each meatball. These work beautifully as an appetizer, a protein-forward snack, or a quick weeknight main alongside whatever you're serving.
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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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