These meatballs are bright, savory, and deeply satisfying — the kind of weeknight dinner that tastes like you put in way more effort than you actually did. Fresh ginger, garlic, and scallions work together to give the ground turkey real personality, while turmeric adds a warm, golden hue that makes the whole skillet look stunning. Coconut aminos stand in for soy-based sauces, and arrowroot starch does the binding and thickening work, so there's no wheat, no barley, and no grain-based fillers hiding anywhere in the ingredient list. The broth sauce — built with bone broth, a splash of apple cider vinegar, and more fresh ginger — reduces into a glossy, savory glaze that clings to every meatball beautifully. Searing them first in coconut oil locks in that golden crust before the simmer finishes the job, so you get tender centers without sacrificing texture. A scatter of fresh scallion greens over the top at the end keeps things vibrant and a little bit fancy without any extra work. Serve them straight from the skillet over rice or noodles, or honestly just eat them as-is — the sauce is too good to waste.
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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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