Macadamia Free Ginger-Scallion Beef Meatballs

These savory, aromatic meatballs pack a serious punch of flavor thanks to double-hit ginger — both fresh and ground — plus garlic, turmeric, and a generous handful of scallions worked right into the meat. The glaze is where things really get exciting: coconut aminos, apple cider vinegar, and honey cook down into a glossy, sticky coating that clings to every meatball and tastes far more complex than the short ingredient list suggests. Arrowroot starch does the thickening work in both the meatball mixture and the glaze, keeping everything clean and free from common allergen-heavy binders. Baking at high heat means you get beautifully cooked, juicy meatballs without any fuss, and the whole glaze comes together on the stovetop in just a few minutes while they're in the oven. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to source without worrying about cross-contact from specialty nut products. Finish with a scatter of fresh scallion greens and serve immediately for a dish that looks and tastes like it came from a restaurant kitchen.

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