Macadamia Free Ginger-Scallion Turkey Meatballs
These savory, golden-seared meatballs are packed with bright, aromatic 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 from bone broth, coconut aminos, and apple cider vinegar, simmers down into something glossy and deeply savory that coats each meatball beautifully. Coconut aminos and arrowroot starch do the heavy lifting here, keeping the whole dish completely free from tree nuts without any compromise on richness or depth. Searing the meatballs first in coconut oil builds that irresistible golden crust before the sauce goes in, so you get texture and tenderness in the same bite. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Scatter those scallion greens over the top right before serving and watch the whole pan disappear.
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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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