Chicken Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bold aromatics — fresh ginger, garlic, and scallions layered into every bite of juicy ground turkey. The turmeric gives them a warm, earthy depth while coconut aminos bring that umami richness you'd expect from a much more complicated dish. Searing them in coconut oil builds a gorgeous crust before they finish simmering in a silky ginger-broth sauce that thickens right in the pan — no separate gravy step required. For anyone navigating a poultry-specific restriction, ground turkey is a straightforward swap that holds together beautifully here, especially with arrowroot starch doing the binding work. The broth sauce comes together with just a whisk and a few pantry staples, making this feel approachable even on a weeknight. Finished with a scatter of fresh scallion greens, these meatballs are the kind of meal that looks and tastes like you put in way more effort than you actually 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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