Breastfeeding Friendly Ginger-Scallion Turkey Meatballs
These savory meatballs are the kind of nourishing, flavor-packed meal that feels like a reward after a long day — warm, fragrant, and genuinely satisfying. Fresh ginger, garlic, turmeric, and scallions bring serious depth to lean ground turkey, while coconut aminos keep the umami going without any soy or additives to second-guess. The broth sauce — built from bone broth, a touch of apple cider vinegar, and more ginger — simmers down into something glossy and rich that coats every meatball beautifully. Bone broth is a longtime favorite for postpartum recovery, and here it does double duty as both a cooking liquid and a silky, savory sauce. The whole thing comes together in a single skillet, which is a genuine blessing when you're running on limited sleep and limited patience. Serve them straight from the pan with the scallion greens scattered on top, and you've got a meal that feels restorative without requiring any heroics in the kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!