These savory little bites pack a serious punch of flavor — bright ginger, warm turmeric, and a glossy, tangy-sweet glaze that makes them nearly impossible to stop eating. One of the trickiest parts of navigating a barley-free lifestyle is avoiding the soy sauces and conventional condiments that sneak it in through fermentation or additives, but coconut aminos steps in here as a clean, naturally barley-free swap that delivers all the umami depth you'd expect. Cassava flour binds the meatballs without any grain-based fillers, and arrowroot starch thickens the glaze to that perfect sticky, spoonable consistency. The whole thing comes together in a single bowl, a baking sheet, and one small saucepan — minimal cleanup, maximum payoff. Fresh ginger appears twice, once in the meat mixture and again in the glaze, so every bite has that warm, slightly spicy backbone running through it. Finished with scallions and cilantro, they're bright and fresh enough to serve as an appetizer or pile over rice for a full meal. Whether you're cooking for a crowd or just meal-prepping for the week, these meatballs are the kind of recipe you'll come back to again and again.
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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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