These savory, ginger-forward meatballs are the kind of weeknight dinner that feels way more impressive than the effort involved. Ground beef gets loaded with fresh ginger, garlic, scallion whites, and a touch of turmeric before being baked in the oven until perfectly cooked through — no stovetop splatter required. The real magic happens with the glaze: coconut aminos, apple cider vinegar, honey, and a little more fresh ginger come together into a glossy, sticky coating that clings to every meatball. Because the recipe leans on coconut aminos instead of conventional soy sauce, you sidestep any hidden additives without sacrificing that deep, savory-sweet flavor. Arrowroot starch does double duty here — binding the meatballs and thickening the glaze — so the whole dish comes together with a clean, short ingredient list. A scatter of fresh scallion greens over the top adds a bright, herby finish that makes the whole plate pop. Serve them over rice, noodles, or just straight from the pan — they disappear fast either way.
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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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