Eggless Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, bold flavor — fresh ginger, garlic, scallions, and a touch of turmeric give every bite a warmth that feels both comforting and a little exciting. Most meatball recipes lean heavily on eggs as a binder, but arrowroot starch does the job beautifully here, holding everything together without any compromise in texture. The result is a tender, juicy meatball with a deeply seared crust that you'd never guess was egg-free. Coconut aminos bring a savory, slightly sweet depth to both the meat mixture and the silky broth sauce that simmers around them, making this dish feel far more complex than the ingredient list suggests. Searing in coconut oil before finishing in that gingery bone broth sauce is the move — it locks in flavor and keeps the turkey from drying out. Finished with a scatter of fresh scallion greens, this is the kind of weeknight dinner 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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