Pistachio Free Ginger-Scallion Beef Meatballs
These savory, aromatic meatballs are packed with fresh ginger, garlic, and scallions, making every bite bold and deeply satisfying. The 80/20 ground beef keeps them juicy through a hot oven bake, while arrowroot starch binds everything together without weighing the mixture down. A glossy coconut aminos glaze ā brightened with apple cider vinegar and a touch of honey ā gets whisked and simmered until it clings to each meatball in the most irresistible way. Because every ingredient here is straightforward and whole-food-based, there's no need to scrutinize labels for hidden nuts or shared-facility warnings. The flavor profile leans umami-forward with a gentle warmth from both fresh and ground ginger, and the scattered scallion greens on top add a fresh, vibrant finish. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tbsp coconut oil, melted
For the glaze
- Ā¼ 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 400Ā°F (205Ā°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 ā do not overwork the meat.
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