Gelatin Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch of flavor — bright ginger, savory coconut aminos, and a glossy, tangy glaze that clings to every meatball. Ground turkey keeps things light, while cassava flour binds the mixture without any animal-derived thickeners, making this a genuinely clean option for anyone avoiding hidden gelatin in their food. The glaze thickens up beautifully thanks to arrowroot starch, so you get that sticky, restaurant-style coating with nothing questionable in the mix. A touch of honey and apple cider vinegar round out the sweet-savory balance in a way that feels way more complex than the short ingredient list suggests. Everything comes together in one bowl and one saucepan, with the oven doing most of the heavy lifting. Finished with fresh scallions and cilantro, they look impressive enough to serve at a party but are honestly easy enough for a weeknight dinner.
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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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