Walnut Free Ginger-Scallion Beef Meatballs
These savory, oven-baked meatballs pack a serious punch of flavor thanks to fresh ginger, garlic, and a generous handful of scallions worked right into the beef. The double hit of both fresh and ground ginger gives them a warm, aromatic depth that feels restaurant-worthy without any complicated technique. A glossy coconut aminos glaze ā brightened with apple cider vinegar and a touch of honey ā coats every meatball in a sticky, sweet-savory finish that makes them nearly impossible to stop eating. Tree nut allergies can make Asian-inspired sauces a minefield, but every component here is straightforward and easy to verify, with no hidden nut-based thickeners or oils in sight. Arrowroot starch does the heavy lifting in both the meatball mixture and the glaze, keeping things tender and helping that sauce reach the perfect glossy consistency. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes.
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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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