Eggless Ginger & Coconut Aminos Turkey Meatball Bites
These little meatball bites pack a serious punch of flavor — fresh ginger, garlic, turmeric, and coconut aminos come together in a way that feels bright, savory, and just a little exotic without being complicated. The binder here is cassava flour rather than a traditional breadcrumb-and-egg combo, which keeps the texture tender and cohesive without any eggs in sight. That swap is genuinely seamless — you'd never guess anything was missing. The real showstopper is the glossy glaze that comes together in just a few minutes on the stovetop, thickened with arrowroot starch and balanced with a touch of honey and apple cider vinegar for that perfect sweet-tangy finish. Baking the meatballs at high heat locks in moisture and gets them cooked through evenly, so you're not babysitting a skillet. Finished with fresh scallions and cilantro, they look as good as they taste — the kind of appetizer or protein-forward snack that disappears fast at any table.
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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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