Brazil Nut Free Ginger & Coconut Aminos Turkey Meatball Bites
These little meatball bites pack a serious punch of flavor — bright ginger, savory coconut aminos, and a whisper of turmeric give the turkey a warmth that feels anything but ordinary. The glaze is where things really shine: a quick stovetop reduction of coconut aminos, apple cider vinegar, honey, and more fresh ginger that turns glossy and sticky in just a few minutes. Every ingredient here is naturally free from tree nut concerns, so you can serve these at a gathering without mentally cross-referencing every label. Cassava flour keeps the meatballs tender and bound without any grain-based fillers, and coconut oil on the pan means nothing sticks and nothing sneaks in. Baking at 400°F gives you a lightly set exterior before the glaze goes on, so each bite holds together beautifully when you toss them to coat. Finished with fresh scallions and cilantro, they look as good as they taste — appetizer-worthy but easy enough for a weeknight snack spread.
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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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