Sesame Free Ginger-Scallion Turkey Meatballs
These meatballs are bright, savory, and deeply satisfying — the kind of weeknight dinner that tastes like it took way more effort than it did. Fresh ginger, garlic, and scallions pack serious flavor into every bite of ground turkey, while a splash of coconut aminos and a pinch of turmeric give the whole thing a warm, golden depth. For anyone navigating a sesame-free kitchen, Asian-inspired recipes can feel like a minefield — soy sauce, hoisin, and stir-fry sauces are notorious for sneaking in sesame oil or seeds. Here, coconut aminos do all the umami heavy lifting without any of that worry, and every other ingredient is naturally free of the allergen. The broth sauce is the real secret weapon: bone broth, a little apple cider vinegar, and arrowroot starch simmer down into a glossy, clingy coating that makes these meatballs impossible to stop eating. Searing them first in coconut oil builds a golden crust that holds up beautifully once the sauce goes in, so you get tender insides and caramelized edges in every single bite. Finish with a scatter of fresh scallion greens and serve straight from the skillet.
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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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