Caffeine Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, scallions, and a warm hint of turmeric all folded into tender ground turkey. The coconut aminos bring a rich, slightly sweet depth that pulls everything together without any soy or caffeine-containing ingredients sneaking into the mix. That matters more than you'd think, since plenty of sauces and condiments that seem innocent can hide tea extracts or other surprising sources of caffeine. Here, every ingredient is straightforward and easy to verify. The broth sauce is the real star of the finish — bone broth, a touch of apple cider vinegar, and arrowroot starch simmer down into a glossy, clingy glaze that coats each meatball beautifully. Searing them first in coconut oil builds a deep golden crust that holds up when the sauce goes in, so you get texture and juiciness in every bite. Scatter those scallion greens over the top and serve straight from the skillet for a weeknight dinner that feels genuinely special.
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!