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 brings a savory-sweet finish that feels anything but ordinary. Coconut aminos does the heavy lifting here as a soy sauce alternative, which means you also sidestep the cross-contamination concerns that come with many conventional Asian-inspired sauces and condiments. The whole thing comes together in one bowl and one baking sheet, with a quick stovetop glaze that thickens up beautifully thanks to arrowroot starch and a touch of honey. Cassava flour keeps the meatballs tender and holds them together without any nut-based binders or fillers — just clean, simple ingredients you can feel good about. Scattered scallions and fresh cilantro on top make them look like something you'd order at a restaurant, but they're genuinely easy enough for a weeknight. Serve them straight from the platter as an appetizer or pile them over rice for a full meal — either way, 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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