These little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric give the turkey a warm, aromatic depth, while the glossy coconut aminos glaze brings a savory-sweet finish that makes them genuinely hard to stop eating. Coconut aminos does all the heavy lifting here as a soy sauce alternative, and because it's naturally free of mustard in any form, you don't have to scrutinize a single label or worry about hidden condiment ingredients sneaking in. That's a real win for anyone navigating sauces and glazes, which are notorious for tucking mustard into the ingredient list. Cassava flour keeps the meatballs tender and bound without any grain or legume-based fillers, and the arrowroot-thickened glaze turns glossy and clingy in just a couple of minutes on the stovetop. The whole thing bakes at 400°F until perfectly cooked through, so you get juicy, golden meatballs with minimal fuss. Finished with fresh scallions and cilantro, they're bright, bold, and impressive enough to serve at a gathering but easy enough for a weeknight dinner.
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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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