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 and garlic do the heavy lifting on flavor, while scallions woven through the turkey mixture keep every bite aromatic and a little sweet. Many classic meatball recipes lean on warm spices like nutmeg to round out the meat, but this version skips it entirely without sacrificing any depth — turmeric and a double hit of ginger (both fresh and ground) more than fill that role. Coconut aminos bring a gentle umami backbone, and the bone broth sauce that simmers around the meatballs reduces into something glossy and craveable. The sear in coconut oil is worth the extra step — that golden crust adds texture and keeps the meatballs from turning soft once they hit the broth. Serve them straight from the skillet with a scatter of scallion greens and you've got a dish that looks genuinely impressive on the table.
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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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