Pregnancy Friendly Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, warming flavors — fresh ginger, garlic, scallions, and a touch of turmeric — that make every bite feel nourishing and intentional. Ground turkey is a lean, well-cooked protein, and the recipe takes it all the way to a safe internal temperature of 165°F, which is exactly what you want when you're eating for two. The broth sauce, built from bone broth and coconut aminos, simmers down into something glossy and deeply savory without relying on any ingredients that tend to raise red flags during pregnancy. Fresh ginger is a longtime go-to for easing nausea, and having it in both the meatballs and the sauce means you're getting a solid dose in every serving. The whole thing comes together in one skillet, which is a genuine blessing on days when standing at the stove for too long just isn't happening. Serve them over rice, noodles, or whatever sounds good right now — the sauce is clingy enough to coat everything beautifully.
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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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