Red Meat Allergy Friendly Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bold aromatics — fresh ginger, garlic, and scallions — that make every bite feel bright and deeply satisfying. Ground turkey keeps things light while still delivering a tender, juicy texture, especially after a slow simmer in that silky ginger-spiked broth sauce. For anyone navigating a red meat allergy, meatball dishes can feel like a minefield at restaurants or with store-bought options, but this recipe is built entirely around poultry from the ground up. Coconut aminos bring a savory, umami-rich depth in place of soy sauce, and arrowroot starch does double duty — binding the meatballs and thickening the sauce into something glossy and craveable. The sear in coconut oil gives each meatball a gorgeous golden crust before the broth sauce takes over, infusing them with warmth from turmeric and apple cider vinegar. A scatter of fresh scallion greens at the end adds a pop of color and a little bite that ties the whole dish together. Serve it over rice, noodles, or whatever you have on hand — the sauce alone is reason enough to make this on repeat.
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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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