These little meatball bites pack a serious punch of warm, savory flavor — fresh ginger, garlic, and a touch of turmeric give the turkey a fragrant depth that feels anything but plain. The sticky coconut aminos glaze, thickened with arrowroot and finished with a drizzle of honey, coats every bite in something glossy and crave-worthy without leaning on any citrus-derived additives. That matters more than it sounds, because coconut aminos is doing the heavy lifting here as a soy sauce alternative that skips the preservatives and acidic additives that sneak into so many bottled sauces and condiments. Cassava flour keeps the texture tender and holds everything together without any grain-based fillers that might carry hidden citric acid. The whole thing comes together in one bowl, one pan, and a quick stovetop glaze — genuinely weeknight-friendly. Scatter on some fresh cilantro and scallions before serving and you've got a platter that looks impressive enough for a party but is honestly just a really satisfying Tuesday dinner.
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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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