These savory little bites pack a serious punch of flavor — bright ginger, deep umami from coconut aminos, and a warm hint of turmeric running through every tender meatball. The glaze is where things really shine: a quick stovetop reduction of coconut aminos, apple cider vinegar, honey, and arrowroot starch that turns glossy and sticky in just a few minutes. Every ingredient here is intentionally chosen, and the cooking fat is coconut oil, so there's no canola, soybean, or vegetable oil anywhere in the recipe. Cassava flour binds the mixture beautifully without any grain-based fillers, and the baking method keeps things clean and hands-off once the meatballs hit the sheet pan. The whole thing comes together in one bowl, one saucepan, and one baking sheet — which means less mess and more time to enjoy the results. Finished with fresh scallions and cilantro, they're vibrant enough to serve at a party but easy enough to make on a regular weeknight.
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)
