MSG Free Ginger-Scallion Turkey Meatballs
These meatballs are deeply savory and aromatic, built around fresh ginger, garlic, and scallions that perfume every bite of tender ground turkey. Coconut aminos stand in for soy sauce throughout both the meatball mixture and the broth sauce, delivering that rich, umami-forward depth without any added glutamates — so you get all the flavor without the ingredient concerns that come with conventional condiments. Arrowroot starch keeps the texture light and helps the silky broth sauce cling beautifully to each meatball as it simmers down. A touch of turmeric adds warmth and a gorgeous golden hue, while apple cider vinegar brightens the whole dish just enough to keep it from feeling heavy. The technique is straightforward — sear for color, then finish low and slow in the sauce — and the result is something that tastes far more involved than it actually is. Scatter the reserved 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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