These little bites pack a serious punch of flavor — warm ginger, savory coconut aminos, and a touch of golden turmeric make every meatball taste like something you'd order at a restaurant, not pull from your own oven. The glaze is where things really shine: a quick stovetop reduction of coconut aminos, fresh ginger, apple cider vinegar, honey, and arrowroot starch that turns glossy and sticky in just a few minutes. So many sauced meatball recipes rely on citrus juice or zest to build that bright, tangy backbone, but this one achieves the same depth and balance without a drop of it. Apple cider vinegar does the heavy lifting here, giving the glaze just enough acidity to cut through the richness of the turkey without triggering any concerns. Cassava flour keeps the texture light and tender, and baking the meatballs on a parchment-lined sheet means easy cleanup and even browning all around. A scatter of fresh scallions and cilantro at the end adds color and a little herby freshness that makes the whole platter look as good as it tastes. Whether you're serving these as an appetizer or a weeknight protein, they disappear fast.
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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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