Turkey Free Ginger-Scallion Beef Meatballs
These bold, fragrant meatballs are the kind of weeknight dinner that makes the whole kitchen smell incredible — warm ginger, savory garlic, and a glossy, tangy glaze that clings to every bite. Ground beef is the star here, seasoned with fresh ginger, scallions, garlic, and a touch of turmeric for color and depth, then baked at high heat until perfectly cooked through. The glaze comes together in minutes on the stovetop — coconut aminos, apple cider vinegar, honey, and a little arrowroot starch — and it turns silky and shiny right before you toss the meatballs in. Because the whole recipe is built around beef rather than poultry, anyone avoiding turkey or turkey-based products can dig in without a second thought. There's no need to scan labels for hidden poultry fillers or worry about mixed-meat blends — just clean, straightforward ingredients from start to finish. Serve them straight from the pan with a scatter of fresh scallion greens, and they work beautifully over rice, noodles, or even on their own as an appetizer.
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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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