Paraben Free Ginger-Scallion Turkey Meatballs
These meatballs are bright, savory, and deeply satisfying — the kind of weeknight dinner that tastes like it took way more effort than it actually did. Fresh ginger and garlic do the heavy lifting on flavor, while scallions woven throughout the mix add a gentle sharpness that keeps every bite interesting. Coconut aminos stand in for soy sauce, delivering that umami depth without any of the additives or preservatives that make conventional condiments a concern for people keeping their ingredient lists clean. Arrowroot starch binds the meatballs and thickens the broth sauce naturally, so there's no need for anything synthetic or processed. The sear in coconut oil builds a gorgeous golden crust before the meatballs finish in a glossy, ginger-forward pan sauce that's honestly good enough to spoon over rice or noodles on its own. A splash of apple cider vinegar in the sauce adds just enough brightness to balance the richness of the bone broth. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes.
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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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