Artificial Flavors Free Ginger-Scallion Turkey Meatballs
These meatballs are the kind of weeknight dinner that feels way more impressive than the effort involved — golden-seared, tender, and swimming in a glossy ginger-forward broth sauce that you'll want to spoon over everything. Every ingredient pulling flavor here is the real deal: fresh grated ginger, minced garlic, and sliced scallions do the heavy lifting, with coconut aminos adding that savory depth without any of the mystery additives you'd find in conventional soy sauce or bottled teriyaki. Arrowroot starch keeps both the meatball mixture and the sauce clean and cohesive, thickening things up naturally as it simmers. A pinch of turmeric gives the turkey a warm, golden hue that makes the finished dish look like it came out of a restaurant kitchen. The technique is straightforward — sear hard for color, then let the broth sauce do its thing over low heat until everything is cooked through and the sauce clings beautifully to each meatball. Serve them straight from the skillet with a scatter of fresh scallion greens and you've got a complete, satisfying meal built entirely from ingredients you can actually pronounce.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 2 tbsp coconut aminos
- 1 tbsp arrowroot starch
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the broth sauce
- 1 cup bone broth
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp arrowroot starch
- 1 tsp apple cider vinegar
For serving
- scallion greens, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, scallion whites, 1 tbsp grated fresh ginger, minced garlic, 2 tbsp coconut aminos, arrowroot starch, salt, turmeric, and ground ginger. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
- 2
Roll the mixture into balls about 1½ inches in diameter (roughly 18–20 meatballs), placing them on a plate as you go.
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