These meatballs are bright, savory, and deeply satisfying — the kind of weeknight dinner that tastes like it took far more effort than it actually did. Fresh ginger, garlic, and scallions work together to give the ground turkey real personality, while coconut aminos add a subtle umami depth without any soy or wheat in sight. Arrowroot starch keeps the mixture tender and helps the glossy broth sauce cling to every meatball as it simmers down. Lupin flour is a common filler in store-bought meatballs and many packaged breadcrumb blends, so making these from scratch with a clean binder like arrowroot is a smart, straightforward swap that doesn't sacrifice texture at all. The sear in coconut oil builds a gorgeous golden crust before the bone broth sauce goes in, and that final uncovered simmer transforms everything into something almost restaurant-worthy. A scatter of fresh scallion greens on top adds a little color and a mild bite that ties the whole dish together. Serve them straight from the skillet and watch them disappear.
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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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