Pistachio 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. The coconut aminos add a subtle umami richness without any soy, and a touch of turmeric gives the whole batch a gorgeous color before they even hit the pan. Searing them in coconut oil builds a deeply golden crust that holds up beautifully once the broth sauce goes in, so you get tender insides and a slightly caramelized exterior in the same skillet. That sauce — bone broth, more ginger, a splash of apple cider vinegar, and arrowroot to thicken — pulls everything together into something glossy and craveable. Tree nut concerns can make a lot of weeknight recipes feel off-limits, but this one is built entirely from straightforward proteins, aromatics, and pantry staples with no hidden surprises. Serve them straight from the skillet with a scatter of fresh scallion greens and you've got a dinner that looks and tastes like you put in way more effort than you actually did.
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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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