These little meatball bites pack a serious punch of flavor — bright ginger, savory depth from coconut aminos, and a warm golden hue from turmeric that makes them look as good as they taste. Skipping nightshades in a savory, saucy dish can feel limiting, but this recipe leans hard into umami-rich coconut aminos and fresh aromatics to fill every gap that tomatoes or peppers might otherwise occupy. Ground turkey keeps things light while cassava flour binds everything together without any grain or gluten in the mix. The glossy ginger glaze — thickened with arrowroot starch and finished with a touch of honey and apple cider vinegar — clings to each meatball beautifully and delivers that sticky, restaurant-style finish right from your own oven. Everything comes together on a single baking sheet and one small saucepan, which means cleanup is genuinely painless. Topped with fresh scallions and cilantro, they're vibrant enough to serve at a party or satisfying enough to eat straight off the platter on a Tuesday night.
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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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