Cashew Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, scallions, and a touch of turmeric give every bite a warmth that feels both comforting and a little exciting. The broth sauce, built with coconut aminos and a splash of apple cider vinegar, reduces into a glossy, savory glaze that clings to each meatball beautifully. Because the entire recipe leans on whole, straightforward ingredients, there's no need to scan labels or second-guess what's hiding in a pre-made sauce. Tree nuts — including cashews — simply have no place here, and nothing in the ingredient list comes close to cross-contact territory. Arrowroot starch does the thickening work quietly in the background, keeping the sauce silky without any nut-based thickeners or cream substitutes. The technique is approachable too: a good sear in coconut oil builds that deep golden crust, then a quick covered simmer finishes the job and locks in moisture. Scatter the reserved scallion greens over the top before serving and you've got a dish that looks and tastes like it took far more effort than it 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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