Pork Free Ginger-Scallion Turkey Meatballs
These meatballs are packed with bold, aromatic flavor — fresh ginger, garlic, scallions, and a hint of turmeric give the ground turkey serious depth that you'd never expect from such a simple ingredient list. Ground turkey keeps things completely free of pork while still delivering a satisfying, protein-rich bite that holds together beautifully after a quick sear in coconut oil. The broth sauce is where the magic really happens: bone broth, coconut aminos, and a splash of apple cider vinegar simmer down into a glossy, savory glaze that clings to every meatball. Arrowroot starch does the thickening work without any wheat or cornstarch, so the whole dish stays clean and unfussy. Searing the meatballs first locks in that golden crust before they finish cooking low and slow in the sauce — it's a technique that guarantees juicy results every single time. Scatter the reserved scallion greens over the top right before serving for a pop of color and a fresh, slightly sharp contrast to the rich, gingery sauce. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort it actually takes.
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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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