These meatballs are bright, savory, and deeply satisfying — packed with fresh ginger, garlic, and scallions that make every bite feel alive. Coconut oil stands in as the cooking fat, keeping things completely free of the refined vegetable and seed oils that sneak into so many weeknight dinners. Coconut aminos bring that umami depth you'd normally get from soy sauce, so nothing feels like a compromise. The arrowroot starch pulls double duty — binding the meatballs and thickening the silky bone broth sauce into something glossy and craveable. Searing them first in a hot skillet locks in a golden crust before the whole pan gets finished low and slow in that ginger-spiked broth, which means you get both texture and tenderness in the same bite. A splash of apple cider vinegar in the sauce adds just enough brightness to balance the richness of the turkey. Scatter the scallion greens over the top right before serving and you've got a dish that looks and tastes like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Roll the mixture into balls about 1½ inches in diameter (roughly 18–20 meatballs), placing them on a plate as you go.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_9dfa49f5-7a1e-43c3-b248-d724e9a51d78.png)
