These little meatball bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric run through every bite of juicy ground turkey, while a glossy coconut aminos glaze ties it all together with a savory-sweet finish. Coconut aminos stands in beautifully for soy sauce here, delivering that deep umami hit without any soy or gluten, and cassava flour keeps the texture tender and cohesive without a grain in sight. The glaze thickens up with arrowroot starch instead of cornstarch, so every ingredient on the list genuinely fits the template — no swaps or workarounds needed. Baking the meatballs at high heat on a parchment-lined sheet means you get a lightly set exterior before they get tossed in that warm, gingery glaze, which clings to each one like it was made to. A scatter of fresh cilantro and scallions on top adds a bright, herby contrast that makes the whole platter look as good as it tastes. These work just as well as a party appetizer as they do alongside cauliflower rice for a weeknight dinner — versatile, crowd-pleasing, and genuinely easy to pull off.
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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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