Xanthan Gum Free Ginger & Coconut Aminos Turkey Meatball Bites
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. Cassava flour steps in as the binder here, doing exactly what breadcrumbs would in a traditional recipe without introducing any gums or starches that could cause problems. The glaze is where things get really exciting: coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch cook down into something glossy and sticky that clings beautifully to each meatball. Arrowroot is a natural thickener that sets up perfectly without xanthan gum, so you get that satisfying saucy coating with zero compromise. Everything comes together in the oven and on the stovetop with minimal fuss, making this a genuinely easy weeknight option that still feels impressive enough to serve at a gathering. Finished with fresh scallions and cilantro, these bites are bright, bold, and completely craveable straight off the platter.
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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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