These little bites pack serious flavor without a single crack of black pepper in sight — which is harder to pull off than it sounds, since so many savory meatball recipes lean on it as a default seasoning. Here, fresh ginger does the heavy lifting, bringing that warm, slightly spicy depth that makes each bite feel bold and satisfying. Coconut aminos add a rich, umami-forward savoriness to both the meatball mixture and the glossy glaze, while turmeric gives everything a gorgeous golden hue. The glaze itself comes together in just a few minutes on the stovetop — coconut aminos, more fresh ginger, apple cider vinegar, honey, and a touch of arrowroot starch — and it turns beautifully glossy and sticky as it thickens. Baking the meatballs on a parchment-lined sheet keeps things simple and hands-off, so you can focus on getting that glaze just right. Finished with fresh scallions and cilantro, these are the kind of appetizer or protein-packed snack that disappears fast, whether you're serving a crowd or just treating yourself to something a little special.
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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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