These little meatball bites pack a serious punch of flavor — bright ginger, savory depth from coconut aminos, and a warm hint of turmeric running through every bite. The glaze is where things really come together: a quick stovetop reduction of coconut aminos, apple cider vinegar, and honey that turns glossy and sticky in just a few minutes, coating each meatball in something genuinely craveable. Cassava flour does the binding work here, keeping the texture tender without any of the legume-based flours that can sneak into recipes like this and cause problems for people avoiding lupin. Everything is baked at high heat rather than pan-fried, which means less hands-on effort and meatballs that stay juicy inside while picking up a little color on the outside. A scatter of fresh scallions and cilantro at the end lifts the whole dish and makes it look as good as it tastes. These work beautifully as an appetizer, a party snack, or a protein-forward main served over rice or greens — versatile enough to earn a permanent spot in your rotation.
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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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