These little meatball bites pack a serious punch of flavor — fresh ginger, turmeric, and garlic give the turkey a warm, aromatic depth that feels anything but plain or "diet food." Coconut aminos stand in for soy sauce throughout, delivering that savory, slightly sweet umami hit without the additives or fermented soy that can be rough on a sensitive gut. Cassava flour binds everything together beautifully, keeping the texture light and tender rather than dense or gummy. The glossy glaze comes together in just a few minutes on the stovetop, thickened with arrowroot starch and brightened with apple cider vinegar and honey for a finish that clings to every meatball. Baking instead of frying means less mess and a cleaner result — no heavy oils, no char, just juicy, evenly cooked bites straight from the oven. A scatter of fresh scallions and cilantro at the end lifts the whole dish and makes it look as good as it tastes. Whether you're serving these as an appetizer or building a full meal around them, they're the kind of recipe that proves eating with your digestion in mind doesn't have to feel like a compromise.
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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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