These little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric run through every meatball, while a glossy coconut aminos glaze brings a savory-sweet finish that makes them genuinely hard to stop eating. Coconut aminos does the heavy lifting here in place of soy sauce, delivering that deep umami richness without any of the usual allergen concerns that come with bottled Asian-style sauces. Cassava flour binds everything together beautifully, keeping the texture tender and light rather than dense or gummy. The glaze comes together in just a few minutes on the stovetop — arrowroot starch thickens it quickly into something glossy and restaurant-worthy, and a touch of honey rounds out the acidity from the apple cider vinegar. Everything bakes on a single sheet pan at high heat, so you get a little color on the outside and juicy, fully cooked centers without any fuss. Finished with fresh scallions and cilantro, these are the kind of appetizer or protein-packed snack that disappears fast at any table.
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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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