Pecan Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch of flavor — bright ginger, savory coconut aminos, and a glossy, lightly sweet glaze that clings to every meatball. Ground turkey keeps things lean while cassava flour binds everything together without any grain or nut-based fillers, so the ingredient list stays clean and straightforward. The whole thing comes together in one bowl and a single baking sheet, which means less mess and more time to enjoy the results. A quick stovetop glaze made with arrowroot starch, apple cider vinegar, and honey thickens up beautifully in just a few minutes and gives these meatballs that glossy, restaurant-worthy finish. Fresh scallions and cilantro on top add a pop of color and a little herby brightness that rounds out every bite. Whether you're serving them as an appetizer, a party snack, or a weeknight protein, they disappear fast — so you might want to double the batch.
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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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