Wheat Free Ginger & Coconut Aminos Turkey Meatball Bites
These savory little bites pack a serious punch of flavor — fresh ginger, garlic, and turmeric give the turkey a warm, aromatic depth that feels anything but plain. The real trick is cassava flour standing in as the binder, which keeps the texture tender and cohesive without a single grain of wheat in sight. Coconut aminos pull double duty here, working both into the meatball mixture and into the glossy, sweet-savory glaze that gets thickened with arrowroot starch — no soy sauce, no cornstarch, no shortcuts that could sneak in unwanted ingredients. The glaze cooks up beautifully in just a few minutes on the stovetop, turning sticky and lacquered in a way that makes these look far more impressive than the effort involved. Baking the meatballs at high heat keeps things hands-off while still delivering a nicely set exterior before they get tossed in that warm, gingery coating. A scatter of fresh cilantro and scallions over the top adds a bright, herby finish that balances all that richness. Whether you're serving them as an appetizer or building a quick weeknight plate around them, these disappear 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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