Dairy Free Ginger-Scallion Turkey Meatballs
These meatballs are bright, savory, and deeply satisfying — the kind of weeknight dinner that tastes like it took way more effort than it did. Fresh ginger, garlic, and scallions folded right into the ground turkey give every bite a punchy, aromatic kick, while turmeric adds a warm golden hue that makes the whole skillet look stunning. Coconut aminos stand in for soy sauce seamlessly, delivering that umami depth without any dairy or gluten concerns to navigate. The silky broth sauce — built from bone broth, a touch of apple cider vinegar, and arrowroot starch — pulls everything together into a glossy, restaurant-worthy finish. Searing the meatballs first locks in a deep golden crust before they finish simmering low and slow, so you get that satisfying texture all the way through. Everything comes together in a single skillet, which means less cleanup and more time to enjoy the meal. Scatter those reserved scallion greens over the top right before serving and watch this dish disappear fast.
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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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