Walnut Free Ginger & Coconut Aminos Turkey Meatball Bites
These savory little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric run through every meatball, while coconut aminos bring a deep, umami-rich savoriness without any soy in sight. The whole lineup of ingredients is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. Ground turkey keeps things lean but satisfying, and cassava flour binds everything together for a tender, never-dense texture when you follow the gentle mixing method. The glossy glaze comes together in just a few minutes on the stovetop — coconut aminos, more fresh ginger, apple cider vinegar, and a touch of honey thicken beautifully with arrowroot starch into something that clings to each meatball like it was made for them (it was). Finished with sliced scallions and fresh cilantro, these are the kind of appetizer bites that disappear fast at a party but are easy enough to make on a weeknight. Serve them straight from the platter while the glaze is still warm and glossy for the best experience.
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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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