Artificial Food Coloring Free Ginger-Scallion Turkey Meatballs
These meatballs are deeply savory and aromatic, built on a base of fresh ginger, garlic, and scallions that perfume the whole kitchen while they sear. The broth sauce — made with bone broth, coconut aminos, and a splash of apple cider vinegar — reduces into something glossy and rich that clings to every meatball. Every single ingredient here is whole and recognizable, which means no mystery dyes or synthetic additives hiding in a sauce packet or seasoning blend. Coconut aminos stand in for soy sauce and bring that umami depth without any of the processed extras that can sneak into conventional condiments. The arrowroot starch does double duty, binding the meatballs and thickening the sauce into a silky finish that feels far more restaurant-worthy than the effort involved. A golden sear followed by a covered simmer keeps the turkey tender and juicy rather than dry, which is the real trick with lean ground meat. Scatter the reserved scallion greens on top before serving and you've got a dish that looks as good as it tastes.
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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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