These little baked meatballs are packed with fresh garlic, parsley, and oregano, making them deeply savory and satisfying without a single ingredient that would throw off a candida-conscious eating plan. The blend of ground beef and pork keeps them juicy and rich, while almond flour stands in for breadcrumbs to bind everything together — no refined grains, no fillers, no sugar. Coconut aminos add a subtle umami depth that you might not expect from such a clean ingredient list, and it works beautifully. One of the trickier parts of eating this way is finding comfort food that actually feels indulgent, and a plate of these golden, herb-flecked meatballs genuinely delivers. They bake at high heat for less than 20 minutes, so the outside gets nicely browned while the inside stays tender — just mix, roll, and let the oven do the work. This recipe makes about 20 to 22 mini meatballs and serves four, so it's easy to scale up for meal prep or a crowd.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with the olive oil.
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, coconut aminos, garlic, parsley, oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or flour remain; overmixing toughens the meatballs.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
