These meatballs are punchy, satisfying, and packed with real flavor — fresh ginger, garlic, turmeric, and scallions folded into well-marbled ground beef, then baked until juicy and finished in a glossy coconut aminos glaze. The whole thing comes together without any of the grains, eggs, nightshades, or soy that can make meatball recipes a minefield on an elimination-style protocol. Arrowroot starch does the quiet work here, binding the meat mixture and thickening the glaze into something genuinely craveable. The coconut aminos bring that savory-sweet depth you'd normally get from soy sauce, and a touch of honey and apple cider vinegar round out the glaze with just enough brightness. Baking the meatballs instead of pan-frying keeps the process hands-off and the cleanup minimal, so you're not hovering over the stove. Serves four, and they disappear fast — keep a few extra scallion greens on hand because that finishing scatter makes the whole plate look like something you'd order at a restaurant.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, scallion whites, 1 tbsp fresh ginger, garlic, turmeric, ground ginger, arrowroot starch, salt, and melted coconut oil. Mix with your hands until just combined — do not overwork the meat.
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