Beef Free Ginger-Scallion Turkey Meatballs
These meatballs are bright, aromatic, and deeply savory — the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Ground turkey gets loaded with fresh ginger, garlic, scallion whites, and a hit of turmeric before being seared in coconut oil until deeply golden, then finished in a silky broth sauce built from bone broth, coconut aminos, and apple cider vinegar. The result is tender, juicy meatballs glazed in a glossy, ginger-forward sauce that you'll want to spoon over everything on the plate. Skipping beef here isn't a compromise at all — turkey soaks up these bold aromatics beautifully and stays moist thanks to the covered simmer at the end. Coconut aminos do the heavy lifting in place of soy sauce, bringing that umami depth without any of the usual additives to worry about. A scatter of fresh scallion greens over the top right before serving adds a little color and a gentle bite that ties the whole dish together. Serve them straight from the skillet and don't be surprised when everyone asks for seconds.
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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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