Beef Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric give the ground turkey a warm, aromatic depth that feels anything but ordinary. The coconut aminos pull double duty here, working into both the meatball mixture and the glossy finishing glaze for a savory-sweet hit that ties everything together beautifully. A quick stovetop glaze thickened with arrowroot starch and brightened with apple cider vinegar and honey coats each meatball in a sticky, restaurant-worthy finish that's ready in just a few minutes. Cassava flour keeps the texture light and tender without weighing things down, and baking at high heat means you get a nicely set exterior without any fuss. Scallions and fresh cilantro scattered on top add a pop of color and freshness that makes the whole platter look as good as it tastes. Whether you're serving these as an appetizer, a party snack, or a weeknight protein alongside rice or greens, they disappear fast — so consider doubling the batch.
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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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