These meatballs are bright, savory, and deeply satisfying — packed with fresh ginger, garlic, and scallions that make every bite feel lively and intentional. The secret to keeping them soy-free is coconut aminos, which delivers that familiar umami depth you'd expect from soy sauce without a drop of the real thing. It's a swap that works so seamlessly you won't miss anything, and it pulls double duty in both the meatball mixture and the silky broth sauce. Arrowroot starch keeps the texture tender and helps the sauce thicken to a glossy, clingy consistency that coats each meatball beautifully. A hard sear in coconut oil builds a golden crust before everything gets finished low and slow in the skillet, so you get that satisfying exterior with a juicy, fully cooked center. Bone broth and a splash of apple cider vinegar round out the sauce with a subtle tang that keeps the whole dish from feeling heavy. Scatter on the reserved scallion greens right before serving and you've got a weeknight dinner that looks and tastes like you actually tried.
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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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