High Fructose Corn Syrup Free Ginger-Scallion Turkey Meatballs
These savory, golden-seared meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, and scallions woven right into the turkey mixture so every bite delivers a little warmth and depth. Coconut aminos stand in for conventional soy sauce throughout both the meatballs and the broth sauce, which matters because standard soy sauce and many bottled condiments are common hiding spots for high fructose corn syrup. Arrowroot starch pulls double duty here, binding the meatballs and thickening the silky pan sauce without any of the processed starches or sweeteners found in cornstarch-based shortcuts. The bone broth sauce simmers down into something glossy and savory with just a touch of apple cider vinegar to brighten it up — no store-bought sauce packets required. Searing the meatballs first in coconut oil builds that deep golden crust before they finish cooking low and slow in the covered skillet, so you get tender centers and serious exterior color. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks and tastes like it took far more effort than it 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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