Cashew Free Ginger & Coconut Aminos Turkey Meatball Bites
These savory little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric run through every meatball, while a glossy coconut aminos glaze ties it all together with a sweet, tangy finish. Ground turkey keeps things light, and cassava flour binds the mixture without any grain or nut-based fillers, so the texture stays tender rather than heavy. The glaze comes together in just a few minutes on the stovetop, thickened with arrowroot starch and brightened with apple cider vinegar and honey for that irresistible sticky coating. Many store-bought sauces and glazes sneak in cashew-based thickeners or nut-derived oils, but every ingredient here is straightforward and easy to verify. Baking the meatballs at high heat gives them a lightly golden exterior before they get tossed in that warm, glossy sauce — no frying, no fuss. A scatter of fresh cilantro and sliced scallions on top makes them look as good as they taste, whether you're serving them as an appetizer or piling them over rice for a full meal.
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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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