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Preheat your oven to 425°.
Combine all of the meatball ingredients in a large bowl; mix with a fork or potato masher.
Form the mixture into 1 ½-inch meatballs and arrange them on a large rimmed baking sheet about 1-inch apart.
Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.
Meanwhile, make the broth: In a large saucepan, combine the coconut milk, stock, ginger, garlic, chiles, lime zest and juice, fish sauce, turmeric, and sugar.
Bring to a boil over high heat, then reduce the heat to a simmer for 10 minutes.
Remove everything with a skimmer for a smooth broth, if desired, and season to taste with salt.
Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes.
Add spinach and cook just to wilt.
Season the broth with more sugar, salt, and lime juice if necessary.
Serve with herbs, additional chiles, lime wedges, and rice.