Lupin Free Ginger-Scallion Beef Meatballs
These meatballs hit every note you want — savory, gingery, a little sweet, and finished with a glossy glaze that makes them look like they came from a restaurant kitchen. Fresh ginger and garlic do the heavy lifting on flavor, while turmeric adds a warm, earthy undertone that makes the whole thing feel a little more interesting than your average weeknight meatball. Arrowroot starch stands in as the binder and glaze thickener, keeping everything completely free of lupin flour or any legume-derived fillers that can sneak into processed or packaged versions. The coconut aminos glaze is tangy, lightly sweet, and clings to each meatball beautifully after a quick toss in the saucepan. Everything bakes on a single sheet pan and comes together with minimal cleanup, which is always a win. Scatter those scallion greens on top right before serving 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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