Anti Inflammatory Ginger-Scallion Beef Meatballs

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Ginger-Scallion Beef Meatballs

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
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 note
Added 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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