These savory, golden meatballs are packed with bright, warming flavor — fresh ginger, garlic, scallions, and a touch of turmeric give every bite a bold, aromatic punch that feels anything but ordinary. Ground turkey keeps things light, while coconut aminos and a silky bone broth sauce bring a deep, savory richness that makes the whole dish feel indulgent. For anyone navigating a fungi-free diet, this recipe is a genuinely satisfying win — no mushrooms, no mushroom-based broths, no hidden umami shortcuts that could cause a problem. The sauce gets its body from arrowroot starch and apple cider vinegar, so it thickens beautifully without relying on any questionable pantry additions. Searing the meatballs first builds a gorgeous golden crust, and then the covered simmer finishes them through while the sauce clings and concentrates around them. Scattered scallion greens on top add a fresh, crisp finish that makes the whole skillet look as good as it tastes. Serve these straight from the pan over rice, cauliflower rice, or noodles and watch them disappear fast.
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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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