Carrageenan Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, and scallions woven right into the turkey so every bite delivers a little warmth and depth. The broth sauce that forms around them is silky and lightly tangy from apple cider vinegar, making the whole dish feel far more impressive than the ingredient list suggests. For anyone navigating a carrageenan-free lifestyle, the tricky part is often sauces and broths, since many store-bought versions sneak in thickeners and additives that don't belong. Here, arrowroot starch and bone broth do all the thickening work cleanly and naturally, with coconut aminos adding that savory, umami-rich backbone without any questionable extras. The technique is straightforward — sear the meatballs until deeply golden, then let them finish in the simmering sauce until everything comes together in one skillet. Scattered with fresh scallion greens at the end, this is the kind of weeknight dinner that looks like you put in serious effort, even when you didn't.
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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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