Sesame Free Ginger & Coconut Aminos Turkey Meatball Bites
These little meatball bites pack a serious punch of flavor — bright ginger, savory depth from coconut aminos, and a warm hint of turmeric in every bite. The glaze is where things really shine: a quick stovetop reduction of coconut aminos, apple cider vinegar, fresh ginger, and honey that turns glossy and sticky in just a few minutes. Coconut aminos does all the heavy lifting here as a soy-free and completely sesame-free swap for the kinds of Asian-inspired sauces that usually come loaded with both, so you get that umami-rich, slightly sweet flavor without any of the worry. Ground turkey keeps things lean while cassava flour binds the mixture together without weighing it down, and baking at high heat means you get a nicely set exterior before the glaze goes on. Tossed together and finished with fresh scallions and cilantro, they look impressive enough for a party spread but are genuinely simple to pull off on a weeknight. Serve them straight from the bowl while the glaze is still warm — they go fast.
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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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