Lactose Free Ginger-Scallion Beef Meatballs
These bold, fragrant meatballs are the kind of weeknight dinner that makes the whole kitchen smell incredible — layers of fresh ginger, garlic, and scallion packed into every bite of juicy 80/20 beef. The glaze is where things really get exciting: coconut aminos, apple cider vinegar, and honey cook down into a glossy, savory-sweet coating that clings to each meatball perfectly. Because the entire recipe relies on whole-food ingredients like arrowroot starch and coconut oil instead of any dairy-based binders or sauces, it's naturally free of lactose without any awkward substitutions. Ground turmeric adds a warm, earthy depth that plays beautifully against the brightness of the fresh ginger used both in the meatball mixture and the glaze. Tossing the oven-baked meatballs directly in the saucepan means every surface gets coated in that sticky, restaurant-worthy finish. A scatter of fresh scallion greens at the end keeps things vibrant and pulls the whole dish together.
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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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