These meatballs are deeply savory and fragrant, built around fresh ginger, garlic, and scallions that perfume the ground turkey from the inside out. A golden sear locks in the flavor before a silky bone broth sauce — brightened with coconut aminos and a splash of apple cider vinegar — finishes the job in a covered skillet. Arrowroot starch does the thickening work here, so the sauce clings beautifully to every meatball without a grain of rice or any grain-based filler in sight. That same starch also binds the meatballs themselves, keeping the texture tender and cohesive rather than dense. The turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the whole dish look as good as it tastes. Scatter the reserved scallion greens over the top right before serving and you've got a weeknight dinner that feels genuinely special. Serve them over cauliflower rice, zucchini noodles, or just straight from the skillet — they hold their own either way.
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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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