Turkey Meatballs with Soy and Sesame

Microwave broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer and reserve liquid.

Pulse bread in food processor until finely ground, 10 to 15 pulses; transfer bread crumbs to large bowl (do not wash processor bowl). Add Parmesan, scallion whites, half of scallion greens, sugar, 1 1/2 teaspoons gelatin, 1 teaspoon salt, and 1 teaspoon white pepper to bowl with bread crumbs and mix until thoroughly combined. Pulse mushrooms and anchovies in food processor until chopped fine, 10 to 15 pulses. Add mushroom mixture, turkey, and egg to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes.

Sprinkle remaining 1 teaspoon gelatin over water in bowl and let stand until gelatin softens, about 5 minutes. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.

Add garlic to skillet and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high, stir in soy sauce, sesame oil, reserved mushroom liquid, gelatin mixture, and remaining ½ teaspoon white pepper and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160 degrees, 12 to 15 minutes, turning meatballs once. Transfer meatballs to platter. Season sauce with salt to taste, pour over meatballs, garnish with remaining scallion greens, and serve.