These savory little bites pack a serious punch of flavor — ginger-forward, lightly sweet, and finished with a glossy glaze that makes them look as good as they taste. Ground turkey gets mixed with cassava flour, coconut aminos, fresh ginger, garlic, and a touch of turmeric before being baked at high heat until perfectly cooked through. The whole lineup is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. While the meatballs are in the oven, a quick stovetop glaze of coconut aminos, apple cider vinegar, honey, and arrowroot comes together in just a few minutes, thickening into something genuinely restaurant-worthy. Tossed together and scattered with fresh scallions and cilantro, these are the kind of appetizer that disappears fast at a party — or makes a satisfying weeknight protein served over rice or greens. The ingredient list is clean and straightforward, which means less time hunting down specialty items and more time actually enjoying the food.
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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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