These little bites pack a serious punch of flavor — fresh ginger, golden turmeric, and a sticky coconut aminos glaze that comes together in just a few minutes on the stovetop. The whole thing is baked, not fried, so you get tender, juicy meatballs with beautifully caramelized edges and zero fuss. Coconut aminos stands in for soy sauce here, delivering that savory-sweet depth without any of the ingredients that make traditional meatball recipes off-limits on an elimination-style protocol. Cassava flour does the binding work that breadcrumbs usually handle, and arrowroot starch thickens the glaze to a glossy, restaurant-worthy finish. It's the kind of recipe that genuinely doesn't feel like a compromise — guests who eat anything will reach for seconds. Serves four, and the leftovers reheat beautifully if you're lucky enough to have any.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or rub it with the coconut oil.
In a large mixing bowl, combine the ground turkey, cassava flour, 2 tbsp coconut aminos, ginger, garlic, turmeric, and salt. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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