These little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric give the turkey a warm, aromatic depth that feels anything but ordinary. Coconut aminos steps in as a soy-free, lower-sodium alternative to soy sauce, delivering that savory umami hit while keeping the ingredient list clean and whole-food focused. Lean ground turkey and anti-inflammatory spices like turmeric and ginger align beautifully with the Mediterranean emphasis on quality proteins and plant-forward seasonings. The glossy glaze — built from coconut aminos, apple cider vinegar, and a touch of honey — comes together in just a few minutes on the stovetop and transforms these simple baked meatballs into something that looks genuinely impressive on a platter. Baking instead of frying keeps things light, and the cassava flour binds everything together without any refined grains in the mix. A scatter of fresh cilantro and scallions at the end adds brightness and color that makes the whole dish pop. Whether you're serving them as an appetizer or pairing them with a simple salad, these meatballs are the kind of crowd-pleasing bite you'll want to make on repeat.
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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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