Paraben Free Ginger & Coconut Aminos Turkey Meatball Bites
These savory little bites pack a serious punch of flavor, with fresh ginger and garlic running through every meatball and a glossy, tangy-sweet glaze that pulls the whole thing together. Ground turkey keeps things lean while cassava flour binds the mixture without any of the synthetic additives or preservatives that can sneak into conventional breadcrumbs and binders. Coconut aminos does the heavy lifting in both the meatball mix and the glaze, delivering that deep, umami-rich soy-sauce vibe using nothing but clean, whole-food ingredients. The glaze itself is thickened with arrowroot starch and sweetened with a touch of honey, so you get that gorgeous, lacquered finish without reaching for anything processed or chemically derived. Parabens are commonly used as preservatives in packaged sauces, condiments, and pre-made glazes, which makes cooking from scratch like this a genuinely smart move — every ingredient here is straightforward and easy to verify. Baking the meatballs at high heat gives them a lightly set exterior before they get tossed in that warm, gingery glaze, and the optional scallions and cilantro on top add a fresh, bright finish. Whether you're serving these as an appetizer or a weeknight protein, they're the kind of crowd-pleasing bite that nobody would ever guess came with a clean-ingredient agenda.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!