Nitrate & Nitrite Free Ginger & Coconut Aminos Turkey Meatball Bites
These little meatball bites pack a serious punch of flavor — bright ginger, warm turmeric, and a glossy, tangy-sweet glaze that makes them genuinely hard to stop eating. The whole thing comes together with ground turkey, cassava flour, and coconut aminos, which steps in beautifully wherever soy sauce or conventional condiments would normally sneak in unwanted additives. That matters because so many store-bought sauces and processed meats rely on curing agents and preservatives that people avoiding nitrates and nitrites have to constantly watch for. Here, every ingredient is straightforward and intentional — fresh garlic, real ginger, apple cider vinegar, a touch of honey — so you know exactly what you're eating. The glaze is thickened with arrowroot starch and comes together in just a few minutes on the stovetop while the meatballs finish in the oven, making the timing almost effortless. Finished with scallions and fresh cilantro, they look as good as they taste and work equally well as an appetizer or a protein-forward main alongside your favorite sides.
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Learn more →Ingredients
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
- ½ tsp ground turmeric
- ¼ 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 400°F (205°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 — do not overwork the mixture or the meatballs will be dense.
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