Xanthan Gum Free Ginger-Scallion Turkey Meatballs
These savory, golden meatballs are packed with bright, bold flavor — fresh ginger, garlic, scallions, and a touch of turmeric give every bite a warmth that feels both comforting and a little exciting. The sauce is silky and deeply savory, built from bone broth and coconut aminos with just enough apple cider vinegar to keep things lively. Many meatball recipes lean on breadcrumbs or fillers that can sneak in unwanted additives, but here arrowroot starch does the binding work cleanly and without any gums whatsoever. That makes this a genuinely stress-free option for anyone navigating ingredient labels with a careful eye. The technique is straightforward — sear the meatballs until deeply golden, then let them finish in the simmering broth sauce until everything comes together in a glossy, fragrant coating. Serve them over rice, noodles, or steamed greens and finish with a scatter of fresh scallion greens for a little color and crunch. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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