Cashew Free Ginger-Scallion Beef Meatballs
These savory, oven-baked meatballs are packed with bold, aromatic flavor from fresh ginger, garlic, and scallions ā the kind of dish that smells incredible the moment it hits the oven. The 80/20 ground beef keeps things juicy, while arrowroot starch binds everything together without any grain-based fillers. Once they come out of the oven, a quick stovetop glaze made from coconut aminos, apple cider vinegar, and honey coats each meatball in a glossy, sweet-savory finish that is genuinely hard to stop eating. Many Asian-inspired sauces and takeout-style dishes sneak in nut-based ingredients or are processed on shared equipment, so making this glaze from scratch means you stay in full control of every component. The whole recipe comes together with straightforward pantry staples and real, whole-food ingredients ā no hidden surprises. A scatter of fresh scallion greens over the top adds a pop of color and a little brightness right before serving. These are equally at home over steamed rice, tucked into lettuce cups, or eaten straight off the pan.
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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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