These meatballs are the kind of weeknight dinner that feels like it took way more effort than it actually did — deeply savory, fragrant with fresh ginger and garlic, and finished in a silky bone broth sauce that clings to every bite. The combination of fresh and ground ginger layered into both the meatballs and the sauce creates a warmth that builds without any heat, making this genuinely craveable rather than just virtuous. Turmeric and coconut aminos replace the usual soy-based sauces and artificial additives you'd find in a store-bought version, so every ingredient is actually pulling its weight here. Arrowroot starch does the quiet work of binding the meatballs and thickening the sauce without any grain-based fillers, which is exactly what you want when you're trying to keep things clean. The sear in coconut oil gives the outside a gorgeous golden crust before the whole skillet gets covered and simmered low and slow in that gingery broth — it's a technique that keeps the turkey incredibly juicy instead of dry and crumbly. 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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