These savory, aromatic meatballs are packed with fresh ginger, garlic, and scallions — a combination that delivers serious depth of flavor without relying on any peppercorn heat. Ground turmeric adds a warm, golden hue and earthy undertone, while arrowroot starch keeps the texture tender and helps the glossy coconut aminos glaze cling to every bite. For anyone navigating a black pepper sensitivity, finding bold, satisfying meat dishes can feel like a challenge, but this recipe proves you don't need it to build complex, craveable flavor. The glaze itself — a quick stovetop reduction of coconut aminos, apple cider vinegar, honey, and fresh ginger — is bright, slightly sweet, and deeply savory all at once. Everything comes together in under 30 minutes of active effort, with the oven doing most of the heavy lifting. Finished with a scatter of fresh scallion greens, these meatballs are equally at home over steamed rice, tucked into lettuce cups, or served straight from the pan as an appetizer.
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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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