Seed Oil 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 the oven bake, while coconut oil stands in for the usual canola or vegetable oil that sneaks into so many similar recipes. Avoiding industrially processed seed oils doesn't mean sacrificing flavor ā here, coconut aminos and a touch of honey build a glossy, umami-rich glaze that clings to every meatball beautifully. Arrowroot starch does double duty, binding the meat mixture and thickening the glaze to that perfect lacquered finish. Turmeric adds a warm, earthy undertone that plays off the brightness of the apple cider vinegar in the sauce. The whole thing comes together in one bowl, one baking sheet, and one small saucepan ā weeknight-friendly without cutting any corners on taste. Finish with a scatter of fresh scallion greens and serve immediately for a dish that looks and tastes like it took far more effort than it 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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