Soy Free Herb & Garlic Meatball Bites

Total time35 min

Prep time15 min

Cook time20 min

4.6

(29)

These little oven-baked bites are packed with fresh garlic, parsley, and thyme, plus a warm undercurrent of turmeric and ginger that makes them anything but ordinary. The dipping sauce is where things really shine — coconut aminos stand in beautifully for soy-based sauces, delivering that same savory, slightly sweet depth without any soy in sight. It's a smart swap that feels completely natural, especially paired with apple cider vinegar and fresh ginger for a bright, tangy finish. Cassava flour keeps the meatballs tender and bound together without relying on breadcrumbs that might carry hidden soy derivatives. Everything comes together on a single baking sheet, so cleanup is minimal and the whole process is genuinely low-stress. Serve them as an appetizer, a party snack, or a protein-forward weeknight bite — they disappear fast either way.

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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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