These meatballs hit that sweet spot between weeknight-easy and genuinely impressive — fragrant with fresh ginger and garlic, golden-seared on the outside, and finished in a silky broth sauce that clings to every bite. The combination of turmeric, scallions, and two forms of ginger gives the turkey real depth, which can be hard to achieve with a leaner protein. Lean poultry, anti-inflammatory spices, and a bone broth-based sauce check a lot of the boxes that make a recipe feel nourishing without feeling restrictive. Coconut aminos bring a gentle umami note in place of soy sauce, keeping the ingredient list clean and the flavor balanced. The technique is straightforward — sear, simmer, reduce — and the result is a glossy, savory sauce that makes the whole dish feel far more involved than it actually is. Scatter the reserved scallion greens over the top just before serving for a little freshness and color that ties everything 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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