Eggless Ginger-Scallion Beef Meatballs
These bold, savory meatballs are packed with fresh ginger, garlic, and scallions, delivering a punchy depth of flavor that makes them feel anything but ordinary. Traditional meatball recipes almost always call for eggs as a binder, but here arrowroot starch steps in seamlessly, holding everything together without any compromise in texture. The result is a tender, juicy bite that you'd never guess was missing a thing. Baking them at high heat gets a nice set on the outside before they're tossed in a glossy coconut aminos glaze with a touch of honey and apple cider vinegar — sweet, tangy, and just a little addictive. The whole dish comes together in one bowl and one saucepan, which means cleanup is mercifully minimal. Finish with a scatter of fresh scallion greens and you've got something that looks and tastes like it took far more effort than it did.
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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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