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 folded right into the turkey keep every bite aromatic and juicy, while a glossy bone broth sauce pulls the whole thing together with just enough tang from a splash of apple cider vinegar. Legume-free cooking can get tricky when you're reaching for sauces and binders, but this recipe sidesteps the usual problem ingredients entirely — coconut aminos stand in beautifully for soy sauce, and arrowroot starch does the binding and thickening work without a chickpea or lentil in sight. The sear is everything here: letting the meatballs sit undisturbed in hot coconut oil builds that deep golden crust before they finish low and slow in the broth. By the time you lift the lid, the sauce has reduced into something silky and cling-worthy. Scatter on the reserved scallion greens for a little freshness and color, and dinner is done.
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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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