Brazil Nut Free Ginger-Scallion Turkey Meatballs
These savory meatballs are packed with bold, aromatic flavor — fresh ginger, garlic, and scallions folded right into the ground turkey so every bite delivers a little heat and brightness. The coconut aminos add a subtle umami depth without any soy, and a touch of turmeric gives the whole batch a gorgeous golden hue. Searing them in coconut oil builds a deeply caramelized crust before they finish simmering in a silky ginger-laced bone broth sauce that thickens beautifully around them. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward, and there's nothing hiding in the pantry staples that would raise a red flag. The arrowroot starch does double duty, binding the meatballs and thickening the sauce without any grain-based fillers. Finished with a scatter of fresh scallion greens, they're weeknight-easy but impressive enough to serve to guests over rice or cauliflower rice. This is the kind of clean, craveable comfort food that earns a permanent spot in your dinner rotation.
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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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