Gelatin Free Ginger-Scallion Turkey Meatballs
These savory, golden-seared meatballs pack a serious punch of fresh ginger, garlic, and scallions into every bite, with a glossy broth sauce that ties it all together beautifully. Ground turkey keeps things light, while coconut aminos and a touch of turmeric add depth and warmth without any of the usual mystery ingredients you'd find in bottled sauces. For anyone navigating a gelatin-free lifestyle, meatball dishes can be tricky — many store-bought versions and even homemade recipes sneak in gelatin as a binder or use broths that contain it. Here, arrowroot starch does the binding work in both the meatballs and the sauce, and the bone broth is used as a straightforward cooking liquid rather than a gelled component. The technique is satisfying to execute: a hard sear builds that irresistible golden crust, then a covered simmer in the fragrant ginger-coconut aminos sauce finishes the meatballs through and thickens everything into a glossy, cling-worthy coating. A final scatter of fresh scallion greens adds a bright, crisp finish that makes the whole skillet look as good as it tastes. Serve it over rice, noodles, or whatever you have on hand — this one disappears 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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