Macadamia Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch of flavor ā fresh ginger, garlic, and turmeric work together inside each turkey meatball to create something warm, aromatic, and genuinely craveable. The glaze is where things really shine: coconut aminos, apple cider vinegar, and honey reduce into a glossy, sticky coating that clings to every meatball and tastes like it took way more effort than it did. Cassava flour keeps the texture light and tender without any grains or gluten, and coconut oil on the pan gives the bottoms just enough richness as they roast. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects ā no nut flours, no nut-based sauces, nothing hiding in the ingredient list. The arrowroot starch thickens the glaze cleanly and quickly, so you get that restaurant-quality finish with a simple stovetop whisk. Finished with fresh scallions and cilantro, these meatballs are just as at home on a party platter as they are on a weeknight dinner table. They're the kind of recipe you'll want to keep in rotation.
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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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