Anti Inflammatory Ginger-Scallion Beef Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tbsp coconut oil, melted
For the glaze
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp arrowroot starch
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
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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