Chestnut Free Ginger-Scallion Beef Meatballs

These savory, ginger-forward meatballs are the kind of weeknight dinner that feels way more impressive than the effort involved. Ground beef gets packed with fresh ginger, garlic, scallion whites, and a warm hit of turmeric before being baked until juicy and cooked through. The real magic happens when they get tossed in a glossy coconut aminos glaze — sweet, tangy, and just a little sharp from apple cider vinegar — that clings to every meatball beautifully. Arrowroot starch does double duty here, binding the meat mixture and thickening the glaze without any grain-based fillers. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and chestnut flour, which can sneak into Asian-inspired sauces and meatball binders more often than you'd expect. Every ingredient is straightforward and easy to source, so there's no label-scanning stress at the grocery store. Finish with a scatter of fresh scallion greens and serve immediately for the best texture and flavor.

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