Hazelnut Free 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. The broth sauce, built with coconut aminos, apple cider vinegar, and a whisper more ginger, reduces into something glossy and deeply savory that coats each meatball beautifully. Tree nut allergies can make navigating Asian-inspired sauces tricky, since many store-bought options sneak in nut-based ingredients or are processed alongside them — here, every component is straightforward and easy to verify. Arrowroot starch does double duty, binding the meatballs and thickening the sauce without any fuss. The technique is simple but satisfying: a hard sear in coconut oil builds that irresistible golden crust, then a covered simmer in the broth sauce finishes the job gently. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes.
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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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