Pecan Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, bold 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 with coconut aminos and apple cider vinegar, simmers down into something glossy and deeply savory that clings to each meatball beautifully. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. Ground turkey keeps things light without sacrificing substance, and arrowroot starch does double duty as both a binder in the meatballs and a thickener in the sauce. The sear in coconut oil is what really makes these — that deep golden crust adds texture and flavor before the meatballs ever hit the simmering 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. Whether you're spooning these over rice, tucking them into lettuce cups, or just eating them straight from the skillet, they're the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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