Lactose Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs pack a serious punch of fresh ginger, garlic, and scallions into every bite — the kind of weeknight dinner that tastes like it took way more effort than it did. The whole recipe is built entirely on dairy-free pantry staples, so there's no swapping out butter, cream, or cheese and no worrying about hidden milk derivatives sneaking in. Coconut aminos bring a deep, slightly sweet umami note in place of soy sauce, while arrowroot starch keeps the meatballs tender and helps the broth sauce thicken into a glossy, cling-worthy coating. Searing the meatballs in coconut oil first is the move — that deep golden crust adds flavor and texture before they finish simmering low and slow in the ginger-spiked bone broth. The sauce comes together right in the same skillet, which means less cleanup and more of that savory, slightly tangy liquid pooling around each meatball. Serve them over rice, noodles, or whatever you have on hand, and don't skip the scallion greens on top — they add a fresh, bright finish that ties the whole dish together.
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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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