BHA & BHT Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs pack a serious punch of fresh ginger, garlic, and scallions into every bite, with a silky broth sauce that clings to each one just enough to make you want to go back for more. For anyone navigating BHA and BHT, the challenge is often in the condiments and packaged sauces — but this recipe sidesteps all of that by leaning on coconut aminos, bone broth, and apple cider vinegar to build deep, complex flavor from scratch. Arrowroot starch does the thickening work in both the meatballs and the sauce, keeping everything clean and additive-free without sacrificing that satisfying, glossy finish. The technique here is straightforward but smart: a hard sear in coconut oil locks in color and flavor before a gentle covered simmer brings the meatballs all the way through. Ground turmeric adds a warm, earthy undertone that plays beautifully against the brightness of fresh ginger and the mild sweetness of the coconut aminos. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes. It's the kind of weeknight dinner that feels like you put in way more effort than you actually did.
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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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