These savory, golden meatballs are packed with bold aromatics — fresh ginger, garlic, scallion whites, and a touch of turmeric — all bound together with arrowroot starch instead of any grain-based filler. That swap is the quiet hero here, keeping the texture tender and cohesive without a breadcrumb or oat in sight, which makes this a genuinely satisfying option when so many meatball recipes default to rolled oats as a binder. The coconut aminos bring a deep, slightly sweet umami note that works beautifully with the ginger, and the bone broth sauce that simmers around them thickens into something glossy and craveable. Searing the meatballs first in coconut oil gives them that irresistible golden crust before they finish cooking low and slow in the skillet — it's a technique that pays off in both flavor and texture. Everything comes together in a single pan, which means less cleanup and more time enjoying the result. Scatter the reserved scallion greens over the top right before serving for a fresh, bright finish that makes the whole dish look as good as it tastes.
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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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