These savory meatballs are packed with bold, warming flavor from fresh ginger, garlic, and scallions — proof that you don't need a long spice rack to make something genuinely exciting. The combination of coconut aminos and bone broth creates a glossy, umami-rich sauce that clings to every meatball, making the whole dish feel far more restaurant-worthy than the effort involved. For anyone navigating cinnamon sensitivities, warm-spiced recipes can feel like a minefield, since cinnamon tends to sneak into spice blends, sauces, and marinades without much warning. Here, the heat and depth come entirely from fresh and ground ginger, turmeric, and garlic — nothing hidden, nothing ambiguous. Searing the meatballs in coconut oil before simmering them in the broth sauce builds a deep golden crust that keeps them tender inside while the sauce thickens around them. Arrowroot starch does the quiet work of binding the meatballs and tightening the sauce without any grain-based fillers. Serve them straight from the skillet over rice or noodles, and don't skip the scallion greens on top — they add a fresh pop that ties the whole dish together.
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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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