High Fructose Corn Syrup Free Ginger & Coconut Aminos Turkey Meatball Bites
These savory little bites pack a serious punch of flavor ā fresh ginger, garlic, and turmeric work together to give the turkey a warm, aromatic depth that feels anything but plain. The real star of the show is coconut aminos, which steps in wherever soy sauce or conventional teriyaki-style sauces would normally sneak in high fructose corn syrup, delivering that same savory-sweet complexity without any of the unwanted additives. A quick stovetop glaze made with apple cider vinegar, honey, and arrowroot starch comes together in just a few minutes and turns glossy and sticky in a way that coats every meatball beautifully. Cassava flour keeps the texture light and tender, so you get that satisfying bite without anything dense or gummy. Baking them at high heat means the outsides get just a little color while the insides stay juicy ā no pan-frying required. Finished with fresh scallions and cilantro, these are the kind of appetizer or protein-packed snack that disappears fast, whether you're feeding a crowd or just meal-prepping for the week.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā¼ 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 400Ā°F (205Ā°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 ā do not overwork the mixture or the meatballs will be dense.
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