These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, scallions, and a touch of turmeric give every bite a warmth that feels both comforting and a little exciting. The broth sauce that simmers around them is silky and deeply savory, built from bone broth, coconut aminos, and apple cider vinegar for a glossy finish that clings to each meatball beautifully. Avoiding rye is straightforward here because the binder is arrowroot starch rather than any grain-based flour or breadcrumb, so there's no need to scrutinize labels or make substitutions. Coconut aminos stand in for soy sauce and bring that umami depth without any of the wheat or grain concerns that can sneak into conventional condiments. The technique is simple but satisfying — a hard sear in coconut oil builds a gorgeous crust, and the covered simmer finishes the turkey through gently so it stays juicy rather than dry. Scattered scallion greens on top add a fresh pop of color and flavor right before serving. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort it actually takes.
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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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