These savory, golden meatballs pack a serious punch of fresh ginger, garlic, and scallions into every bite, with a silky bone broth sauce that pulls the whole dish together. The combination of coconut aminos and a touch of apple cider vinegar gives the sauce a bright, umami-forward depth that tastes like it took far more effort than it actually did. Because every ingredient here is straightforward and whole-food-based, you never have to second-guess what's in the mix — no mystery sauces, no shared-facility snack ingredients, just clean, bold flavors from start to finish. Arrowroot starch does double duty, binding the meatballs and thickening the sauce into something glossy and cling-worthy. Searing the meatballs first in coconut oil builds that deep golden crust before the broth sauce goes in, so you get texture and tenderness in the same skillet. Scatter the reserved scallion greens over the top right before serving and the whole dish looks as good as it tastes. This one is equally at home over steamed rice on a weeknight or plated up for guests who will absolutely ask for the recipe.
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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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