Hazelnut Free Ginger-Scallion Beef Meatballs
These savory meatballs pack a serious punch of fresh ginger, garlic, and scallions into every bite, with a sticky, glossy glaze that makes them almost impossible to stop eating. The coconut aminos and apple cider vinegar base gives the sauce a deep, tangy-sweet flavor without relying on any soy or nut-derived ingredients — so you can dig in without second-guessing the label. Ground turmeric adds a warm, earthy undertone that ties everything together beautifully alongside the double hit of fresh and ground ginger. Arrowroot starch does the heavy lifting as a binder in the meatballs and a thickener in the glaze, keeping the whole recipe clean and simple. Everything comes together in one baking sheet and one small saucepan, which means the cleanup is as easy as the cooking. Finished with a scatter of bright scallion greens, these are equally at home over steamed rice, tucked into lettuce cups, or served straight from the pan as an appetizer.
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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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