Sesame 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 get really exciting: coconut aminos, apple cider vinegar, and honey cook down into a glossy, sticky coating that clings to every meatball and tastes like something you'd order at a restaurant. For anyone navigating a sesame-free lifestyle, Asian-inspired sauces and glazes are often a minefield of hidden sesame oil and tahini, but this recipe sidesteps all of that entirely. Coconut aminos stand in beautifully for soy-based sauces and bring that savory depth without any of the usual concerns. Arrowroot starch does double duty here — binding the meatballs and thickening the glaze — so the texture is spot-on from the inside out. Everything comes together on a single baking sheet and one small saucepan, making cleanup genuinely painless. Finish with a scatter of fresh scallion greens and serve immediately for a dish that looks impressive but is completely weeknight-friendly.
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Learn more →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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