These savory, golden meatballs are packed with fresh ginger, garlic, and scallions, making them the kind of weeknight dinner that feels special without being complicated. Managing blood sugar and inflammation is a real priority with PCOS, and every ingredient here is pulling its weight ā lean ground turkey for clean protein, turmeric for its anti-inflammatory properties, and coconut aminos instead of soy sauce to keep things gluten-free and lower in sodium. Arrowroot starch steps in as a binder and sauce thickener, so there's no refined flour or cornstarch in sight. The bone broth sauce is the real star ā it simmers down into a glossy, ginger-forward glaze that coats every meatball beautifully and adds a hit of gut-supporting collagen. A splash of apple cider vinegar brightens the whole thing and helps balance the richness of the broth. Serve these straight from the skillet with the scallion greens scattered on top for a dish that looks and tastes like it came from a restaurant, not a therapeutic meal plan.
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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 ā the mixture should hold together when pressed but not be overworked.
Roll the mixture into balls about 1Ā½ inches in diameter (roughly 18ā20 meatballs), placing them on a plate as you go.
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