Dairy Free Ginger-Scallion Beef Meatballs
These bold, fragrant meatballs are the kind of weeknight dinner that feels way more impressive than the effort involved. Ground beef gets loaded with fresh ginger, garlic, turmeric, and sliced scallions before being baked until juicy and golden ā then tossed in a glossy coconut aminos glaze that's tangy, lightly sweet, and deeply savory. The whole thing comes together without a single drop of butter, cream, or cheese, so anyone avoiding dairy can dig in without a second thought. Coconut aminos stand in beautifully for soy-based sauces and bring that umami depth you'd expect from a restaurant-style glaze. Arrowroot starch does double duty here ā binding the meatballs and thickening the sauce to that perfect, coat-the-back-of-a-spoon consistency. Serve them straight from the pan with a scatter of fresh scallion greens 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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