These meatballs are bright, savory, and deeply satisfying — packed with fresh ginger, garlic, and scallions that give every bite a clean, aromatic punch. Coconut aminos stand in for soy sauce and bring a subtle umami depth without any of the usual additives, while arrowroot starch keeps the texture tender and helps the silky broth sauce cling beautifully to each ball. For anyone navigating a black pepper sensitivity, this kind of recipe can feel hard to find because pepper hides in so many spice blends and pre-seasoned proteins — but here, turmeric and double-hit ginger (both fresh and ground) do all the heavy lifting on flavor without it. The sear in coconut oil builds a gorgeous golden crust before the meatballs finish low and slow in a gingery bone broth sauce that reduces into something almost glossy. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Scatter those scallion greens on top right before serving and watch it disappear fast.
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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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