These little meatball bites pack a serious punch of flavor — ginger-forward, lightly sweet, and finished with a glossy glaze that makes them look way more impressive than the effort involved. Ground turkey gets bound together with cassava flour instead of the usual breadcrumbs, which keeps everything completely grain- and rice-free without sacrificing that satisfying, tender texture. Coconut aminos do the heavy lifting in both the meatball mixture and the glaze, delivering that savory, umami-rich depth you'd expect from soy sauce — no rice-derived ingredients in sight. The arrowroot-thickened glaze comes together in just a few minutes on the stovetop and clings to every meatball in the most satisfying way. A scatter of fresh scallions and cilantro at the end adds brightness and color that makes the whole platter feel finished and fresh. These are equally at home as a party appetizer or a weeknight protein you can throw together with minimal fuss.
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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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