Almond Free Ginger & Coconut Aminos Turkey Meatball Bites
These savory little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric give the turkey a warm, aromatic depth, while coconut aminos bring a rich, salty-sweet umami note without any soy in sight. The glaze is where things really shine: a quick stovetop reduction of coconut aminos, apple cider vinegar, honey, and more ginger that turns glossy and sticky in just a few minutes. Cassava flour keeps the meatballs tender and bound together without any nut-based flours, so there's zero concern about almond flour sneaking in — a common swap in recipes like this that can catch people off guard. Everything comes together on a single baking sheet in the oven, making cleanup minimal and the whole process genuinely approachable. A scatter of fresh cilantro and scallions at the end adds brightness and color that makes these look far more impressive than the effort involved. Serve them as an appetizer, a party snack, or pile them over rice for a full meal — the glaze is clingy enough that every bite is well-coated and deeply satisfying.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tbsp coconut oil
For the glaze
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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