Breastfeeding Friendly Ginger & Coconut Aminos Turkey Meatball Bites
These little meatball bites are packed with warming ginger, fragrant garlic, and a touch of turmeric — ingredients that feel genuinely nourishing when your body is working overtime. Ground turkey keeps things lean and protein-rich, which is exactly what you want when you're feeding yourself and someone else at the same time. Coconut aminos stand in for soy sauce throughout both the meatballs and the glossy finishing glaze, so you get that deep savory-sweet flavor without the common allergens that can sometimes cause fussiness in nursing babies. The glaze comes together in just a few minutes on the stovetop — arrowroot starch, a little honey, apple cider vinegar, and more ginger — and it turns glossy and sticky in a way that makes these feel genuinely special. Everything bakes at 400°F on a single sheet pan, which means minimal cleanup and maximum ease on days when you're running low on bandwidth. Finished with fresh scallions and cilantro, they're bright, bold, and satisfying in a way that reminds you that eating well postpartum doesn't have to mean bland or boring.
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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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