Chicken Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric work together to give the ground turkey a warm, aromatic depth that feels anything but plain. Coconut aminos stand in for soy sauce throughout both the meatball mixture and the glaze, delivering that savory, slightly sweet umami hit without any soy or wheat in the picture. The glaze itself is the real showstopper: a glossy, ginger-forward sauce thickened with arrowroot that clings to every meatball and makes them look as good as they taste. Baking at high heat keeps things simple and hands-off while still getting you a nicely set exterior before the glaze goes on. Cassava flour binds everything together without any grain-based fillers, so the ingredient list stays clean and straightforward. A scatter of fresh cilantro and sliced scallions at the end adds a bright, herby finish that balances all that warmth. Whether you're serving these as an appetizer or piling them over rice for a weeknight dinner, they disappear fast.
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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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