These little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric give the turkey a warm, aromatic depth, while coconut aminos bring a savory-sweet richness that makes the whole thing feel way more exciting than your average meatball. The glaze is where things really shine: a quick stovetop reduction of coconut aminos, apple cider vinegar, honey, and more fresh ginger that turns glossy and sticky in just a few minutes. Every ingredient here is naturally free of nutmeg, so there's no need to scrutinize spice blends or pre-made sauces for hidden seasonings — you're building flavor from scratch with clean, straightforward pantry staples. Cassava flour keeps the texture light and tender without any graininess, and coconut oil on the pan gives the bottoms a subtle richness as they bake. At 400°F, the meatballs cook through quickly and stay juicy, then get tossed in that warm glaze right before serving for maximum coating. A scatter of fresh scallions and cilantro on top adds a bright, herby finish that makes the platter look as good as it tastes. Whether you're serving these as an appetizer, a party snack, or a weeknight protein, they disappear fast.
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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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