Wheat Free Ginger-Scallion Turkey Meatballs
These meatballs are deeply savory, fragrant with fresh ginger and garlic, and finished in a silky broth sauce that clings to every bite — the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Traditional meatball recipes often rely on breadcrumbs as a binder, but arrowroot starch steps in here to hold everything together beautifully without a trace of wheat. Coconut aminos bring that rich, umami depth you'd expect from soy sauce, so nothing feels like a compromise. The technique matters too — a proper sear in coconut oil builds a golden crust before the meatballs finish simmering in the ginger-spiked bone broth, which reduces into a glossy, lightly tangy sauce. Turmeric adds a warm, earthy undertone that plays off the brightness of the scallions scattered on top at the end. Serve them straight from the skillet over rice, noodles, or whatever base you love, and don't skip the scallion greens — they add a fresh pop that pulls the whole dish together.
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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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