MSG Free Ginger-Scallion Beef Meatballs

Total time45 min

Prep time20 min

Cook time25 min

4.9

(11)

These savory, aromatic meatballs are packed with fresh ginger, garlic, and scallions, making them bold and satisfying without relying on any processed flavor shortcuts. The double hit of fresh and ground ginger gives them a warm, lively kick, while turmeric adds a subtle earthiness and a gorgeous golden hue. Coconut aminos step in as the backbone of the sticky glaze — delivering that deep, savory-sweet depth you'd expect from a soy-based sauce, completely free of added glutamates. Apple cider vinegar and a touch of honey round out the glaze with just enough brightness and sweetness to keep things balanced. Because every ingredient here is whole and straightforward, you never have to second-guess what's in the mix — no seasoning packets, no store-bought sauces with hidden additives. They bake up juicy and tender in the oven, then get tossed in that glossy glaze right before serving for maximum flavor in every bite. Finished with a scatter of fresh scallion greens, these are the kind of meatballs that disappear fast.

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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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