These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, scallions, and a touch of turmeric give every bite a warmth that feels both comforting and a little exciting. The broth sauce, built from bone broth, coconut aminos, and apple cider vinegar, simmers down into something glossy and deeply savory that coats each meatball beautifully. For anyone navigating a mustard-free lifestyle, this recipe is a genuine win — there's no mustard hiding in a marinade, a sauce packet, or a spice blend anywhere in the ingredient list. Coconut aminos do a lot of the heavy lifting here, delivering that umami depth you might usually chase with condiments that can sneak in unwanted ingredients. The sear-then-simmer technique means you get that gorgeous golden crust without losing any of the juicy interior, and the arrowroot starch keeps the sauce silky without any grain-based thickeners. Scatter the scallion greens over the top right before serving and you've got a dish that looks as good as it tastes. It works beautifully over rice, noodles, or even just on its own straight from the skillet.
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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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