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In a large bowl, whisk together egg, ginger marinade, and ginger paste. Add ground turkey, breadcrumbs, scallions, and kosher salt. Use hands to mix until just combined.
Use a cookie scoop to portion out meatballs into equal sizes. For 1 ⅓ lbs of turkey, I can get 15 meatballs approximately 2" round in size. Place meatballs about 2" apart on a rimmed baking sheet. Broil on high for 6 minutes, carefully turn each meatball over, then cook an additional 6 minutes more.
Meanwhile, add coconut milk to a large skillet or sauce pan, then bring to a slow boil over medium-high heat. Add red curry paste, ginger paste or fresh ginger, and turmeric, then whisk until dissolved. Pour in water, then simmer until meatballs are cooked.
Just before serving, add baby spinach and squeeze half of a fresh lime into the sauce, then stir until spinach is wilted, about 1-2 minutes.
Serve meatballs and coconut curry sauce over white rice (or other rice), then top with fresh cilantro, basil, and/or thinly sliced scallions. Optional: sprinkle with sesame seeds, crushed peanuts and/or sriracha. Serve with lime wedges on the side.