Chicken Free Ginger-Scallion Beef Meatballs
These savory, aromatic meatballs are packed with fresh ginger, garlic, and scallions, delivering bold flavor in every bite without a single piece of poultry in sight. Ground beef is the star here, seasoned with turmeric and a double hit of ginger ā both fresh and ground ā for a warmth that builds beautifully. The glaze is where things really get exciting: coconut aminos, apple cider vinegar, and honey come together in a glossy, tangy-sweet coating that clings to every meatball straight out of the oven. Arrowroot starch does the thickening work in both the meatball mixture and the glaze, keeping the whole recipe clean and simple. Because everything is made from scratch with clearly labeled pantry staples, there's no guesswork about hidden poultry-derived ingredients or shared processing concerns. A scatter of fresh scallion greens over the top adds a bright, crisp finish that makes the whole plate look as good as it tastes. Serve them straight from the pan and watch them disappear fast.
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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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