Barley Free Ginger-Scallion Beef Meatballs
These bold, fragrant meatballs are the kind of weeknight dinner that feels way more impressive than the effort involved. Fresh ginger and garlic do the heavy lifting on flavor, while turmeric adds a warm, golden hue and scallions bring a bright, savory bite throughout every meatball. Arrowroot starch stands in as the binder and glaze thickener here, which means there's no wheat, no rye, and absolutely no barley hiding anywhere in the recipe ā a real win when so many savory sauces and meatball recipes sneak in grain-based fillers. The glaze is where things get seriously good: coconut aminos, apple cider vinegar, honey, and more fresh ginger reduce into a glossy, sticky coating that clings to every meatball straight out of the oven. A quick toss in the saucepan is all it takes to pull the whole dish together. Serve them over rice, tucked into lettuce cups, or honestly just straight off the pan ā they disappear fast either way.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tbsp coconut oil, melted
For the glaze
- Ā¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- 1 tsp arrowroot starch
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 ā do not overwork the meat.
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