These little meatball bites pack a serious punch of flavor — bright ginger, savory coconut aminos, and a warm hit of turmeric all folded into juicy ground turkey before they even hit the oven. The glossy glaze, built from coconut aminos, apple cider vinegar, and a touch of honey thickened with arrowroot starch, coats every meatball in something sticky and deeply satisfying without a single emulsifier in sight. That matters more than it might seem, because so many store-bought sauces and glazes quietly rely on emulsifying agents to get that smooth, clingy texture — here, arrowroot does the job cleanly and naturally. Cassava flour binds the mixture just enough to hold things together while keeping the ingredient list completely straightforward. Baking at high heat on a coconut-oil-brushed sheet gives the outsides a little color and locks in the moisture, so you're not left with dry, crumbly bites. Finished with fresh scallions and cilantro, they're the kind of appetizer or protein-forward snack that disappears fast — and tastes like you put in way more effort than you actually did.
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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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