These little meatball bites pack a serious punch of flavor — bright ginger, savory depth from coconut aminos, and a warm hint of turmeric that makes every bite feel intentional. Coconut aminos does all the heavy lifting here in place of traditional soy sauce or tamari, which means you get that rich, umami-forward quality without any grain-based ingredients sneaking in. Cassava flour binds everything together beautifully, keeping the texture tender rather than dense as long as you don't overwork the mix. The glossy glaze — built from coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey — thickens up in just a few minutes on the stovetop and clings to each meatball like it was made for them (it was). Everything goes into a 400°F oven and comes out juicy, golden, and ready to be piled onto a platter. A scatter of fresh cilantro and scallions on top makes them look like something you'd order at a restaurant, but the whole process is genuinely straightforward. Whether you're serving these as an appetizer or a weeknight protein, they disappear fast.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
