These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, and scallions woven through every bite of tender ground turkey. The real magic is in how clean the ingredient list is: coconut aminos stand in for soy sauce, arrowroot starch does the binding and thickening work, and coconut oil handles the sear, meaning there's not a single emulsifier hiding anywhere in the recipe. That matters more than people realize, since conventional sauces, broths, and even seasoning blends often sneak in additives that can be hard to spot on a label. Here, the silky broth sauce comes together from bone broth, a splash of apple cider vinegar, and a little more grated ginger — nothing processed, nothing suspicious. The technique is straightforward: sear the meatballs until deeply golden, then let them finish in the simmering sauce so they stay juicy all the way through. Scattered with fresh scallion greens right before serving, they look as good as they taste. Serve them over rice, noodles, or whatever you have going — this one is genuinely weeknight-friendly without cutting any corners on flavor.
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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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