These savory meatballs are packed with bold, aromatic flavor — fresh ginger, garlic, and scallions woven through tender ground turkey, finished in a silky bone broth sauce that clings to every bite. For anyone navigating a citric acid restriction, the ingredient list here is genuinely clean: coconut aminos stand in for soy sauce without the hidden additives, and the sauce gets its gentle tang from apple cider vinegar rather than citrus-derived preservatives or flavorings that sneak into so many store-bought condiments. Arrowroot starch does double duty — binding the meatballs and thickening the sauce — so the whole dish comes together with a glossy, restaurant-worthy finish using nothing you'd need to second-guess. The sear is key: letting the meatballs sit undisturbed in hot coconut oil builds a deep golden crust that locks in moisture before the broth sauce does its slow, gentle work. Turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the finished dish look as good as it tastes. Scatter the reserved scallion greens over the top right before serving and you've got a weeknight dinner that feels anything but ordinary.
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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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