Honey Free Ginger-Scallion Turkey Meatballs
These savory meatballs pack a serious punch of fresh ginger, garlic, and scallions into every bite, with a silky bone broth sauce that pulls the whole dish together. So many store-bought sauces and glazes sneak sweeteners into the mix, but every ingredient here is straightforward — coconut aminos bring that deep, umami-rich flavor without any added sweetness, making this a genuinely satisfying option for anyone avoiding honey or similar ingredients. The turmeric adds a warm, golden hue and earthy depth that makes the finished dish look as good as it tastes. Searing the meatballs in coconut oil first builds a gorgeous crust before the broth sauce goes in, so you get that contrast of caramelized exterior and juicy, tender center. Apple cider vinegar in the sauce adds just enough brightness to balance the savory richness without tipping into sweet territory. Arrowroot starch does the thickening work cleanly, leaving you with a glossy, clingy sauce that coats every meatball beautifully. Scatter those scallion greens on top right before serving and you've got a weeknight dinner that genuinely feels like something special.
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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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