Citrus Free Ginger-Scallion Beef Meatballs
These savory, aromatic meatballs are packed with fresh ginger, garlic, and scallions, delivering bold, warming flavor in every bite. The double hit of both fresh and ground ginger gives the beef a lively depth that feels anything but ordinary. Many Asian-inspired glazes lean heavily on citrus to build brightness, but this one pulls it off beautifully with coconut aminos, a touch of honey, and apple cider vinegar — no orange, lime, or lemon needed anywhere in the recipe. The glaze cooks down into something glossy and rich, clinging to each meatball in a way that makes them genuinely hard to stop eating. Arrowroot starch does the thickening work in both the meatball mixture and the glaze, keeping everything clean and cohesive. Baking the meatballs at high heat means they stay juicy inside while developing a satisfying exterior before getting tossed in that sticky, savory coating. Finish with a scatter of fresh scallion greens and you've got a dish that looks as good as it tastes.
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Learn more →Ingredients
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
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tbsp coconut oil, melted
For the glaze
- ¼ 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 400°F (205°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 — do not overwork the meat.
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