These savory, aromatic meatballs are packed with fresh ginger, garlic, and scallions, then finished in a glossy coconut aminos glaze that hits every note — sweet, tangy, and deeply savory. The combination of turmeric and two forms of ginger (fresh and ground) gives the beef incredible warmth and depth without relying on any condiments that typically sneak mustard into the mix. For anyone navigating a mustard sensitivity, sauces and glazes are often the trickiest part of a recipe, but here the glaze is built entirely from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch — nothing hidden, nothing questionable. The meatballs bake in a hot oven until perfectly cooked through, then get tossed directly in the pan sauce so every bite is coated in that sticky, shiny glaze. Finishing with fresh scallion greens adds a bright, crisp contrast that makes the whole dish feel restaurant-worthy. Serve them over rice, noodles, or just straight from the pan — they disappear fast either way.
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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
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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