Nitrate & Nitrite Free Ginger-Scallion Turkey Meatballs
These savory, golden 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 soy sauce throughout, keeping the whole dish free from the processed additives and preservatives that sneak into so many bottled condiments and cured proteins. Ground turkey is a smart base here because it's naturally unprocessed, meaning you're not navigating the murky ingredient lists that come with deli meats or pre-seasoned blends. The silky broth sauce — built from bone broth, a touch of apple cider vinegar, and arrowroot starch — pulls everything together into something that feels genuinely restaurant-worthy. A hard sear in coconut oil gives the meatballs that deep golden crust before they finish simmering low and slow, so the texture is tender inside without ever turning rubbery. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes. It works beautifully over rice, noodles, or whatever you have on hand.
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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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