Boil broth and cover mushrooms with it in a bowl. Cover and set aside for 10 minutes. Drain mushrooms, reserving liquid and chop fine.

Add nutritional yeast, pork Panko (or almond flour), scallion whites, half of scallion greens, monk fruit, 1 1/2 teaspoons gelatin, 1 teaspoon salt, 1 teaspoon sesame oil, 1 tablespoon ginger, and 1 teaspoon white pepper. Mix to combined. Add mushrooms, anchovy paste, turkey, and egg to panko mixture and mix with your hands until thoroughly combined.

Sprinkle remaining 1 teaspoon gelatin over reserved mushroom steeped broth in a bowl and let stand until gelatin softens, about 5 minutes.

Heat avocado oil in large 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 gluten-free soy sauce, ginger, sweetener, sesame oil, reserved mushroom and gelatin liquid, and remaining 1⁄2 teaspoon white pepper and bring to simmer. Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs are cooked through, another 15 minutes, turning meatballs once. Transfer meatballs to platter. Season sauce with salt to taste, pour over meatballs and garnish with the remaining scallion greens.