These meatballs are punchy, aromatic, and deeply savory — the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Fresh ginger, garlic, scallions, and a touch of turmeric go straight into the turkey mixture, building bold flavor from the inside out without relying on any sweeteners to do the heavy lifting. Coconut aminos stand in for soy sauce and bring that umami depth naturally, with no added sugar hiding in the label the way it does in so many bottled sauces and marinades. The broth sauce — built from bone broth, more coconut aminos, a splash of apple cider vinegar, and a little arrowroot starch — simmers down into something glossy and satisfying that coats every meatball beautifully. Searing them first in coconut oil gives you that golden crust before the simmer finishes the job, so the texture is spot-on rather than soft all the way through. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes.
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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.
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