Pistachio Free Ginger & Coconut Aminos Turkey Meatball Bites
These little meatball bites pack a serious punch of flavor — bright ginger, savory coconut aminos, and a warm hit of turmeric make every bite feel anything but ordinary. Ground turkey keeps things light, while cassava flour binds the mixture together without any grain-based fillers, so the texture stays tender and satisfying. The real magic happens with that glossy glaze: coconut aminos, apple cider vinegar, and a touch of honey cook down into something sticky, tangy, and deeply savory in just a few minutes on the stovetop. Since every ingredient here is straightforward and whole-food based, you never have to second-guess what's in the mix — no mystery seasonings, no shared-facility snack bags to scrutinize. Baking the meatballs at high heat gives them a lightly golden exterior before they get tossed in that warm glaze, which clings to every surface beautifully. Finished with fresh scallions and cilantro, they're the kind of appetizer or protein-packed snack that disappears fast — and nobody will guess how simple they were to pull together.
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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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