Yeast Free Ginger-Scallion Turkey Meatballs
These meatballs are bright, savory, and deeply satisfying — packed with fresh ginger, garlic, and scallions that make every bite feel lively and intentional. Avoiding yeast often means scrutinizing condiments and sauces, but this recipe sidesteps that entirely by using coconut aminos instead of soy sauce and apple cider vinegar to build that tangy, umami-rich depth without any fermented yeast concerns. Arrowroot starch does double duty here, binding the meatballs and thickening the silky bone broth sauce into something that clings beautifully to each golden-seared ball. The sear is key — letting the meatballs sit undisturbed in hot coconut oil builds a caramelized crust that holds up when they finish simmering in the sauce. Turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the whole skillet look as good as it tastes. Scatter the scallion greens over the top right before serving and you've got a dish that feels restaurant-worthy with minimal fuss.
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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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