These savory, golden meatballs are packed with bright, aromatic flavor — fresh ginger, garlic, and scallions woven right into the turkey so every bite delivers a little warmth and depth. The coconut aminos bring a subtle umami richness without any soy, and the turmeric gives the whole batch a gorgeous color before they even hit the pan. Searing them in coconut oil builds a proper crust, and then the bone broth sauce does the heavy lifting — simmering everything together until the liquid tightens into a glossy, ginger-forward coating that clings to each meatball. For anyone navigating shellfish allergies, the ingredient list here is refreshingly clean: no oyster sauce, no fish sauce, no hidden seafood-derived seasonings that tend to sneak into Asian-inspired recipes. The arrowroot starch pulls double duty, binding the meatballs and thickening the sauce naturally. A scatter of fresh scallion greens at the end adds a pop of color and a little bite that ties the whole dish together. Serve them straight from the skillet over rice, noodles, or whatever you have on hand — the sauce is too good to waste.
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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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