Dairy Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch — warm ginger, savory depth from coconut aminos, and a glossy, sticky glaze that makes them impossible to stop eating. Ground turkey keeps things lean while cassava flour binds everything together without a drop of dairy in sight, so there's no butter, cream, or cheese standing between you and a genuinely satisfying appetizer or snack. The glaze comes together in just a few minutes on the stovetop, with arrowroot starch giving it that silky, restaurant-quality finish that coats every meatball beautifully. A touch of honey and apple cider vinegar balance the savory notes with just enough brightness to keep the flavor lively. Baking at high heat means you get a nicely set exterior without any fuss, and the whole thing comes together in one bowl and one pan — minimal cleanup, maximum reward. Finished with fresh scallions and cilantro, these are the kind of crowd-pleasing bites that disappear fast whether you're serving them at a party or just treating yourself on a weeknight.
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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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