Xanthan Gum Free Ginger-Scallion Beef Meatballs

These meatballs hit every note you want — savory, a little sweet, warmly spiced, and finished with a glossy glaze that makes them look like they came from a restaurant kitchen. Fresh ginger and garlic do the heavy lifting on flavor, while turmeric and scallion whites are folded right into the beef for depth in every bite. Arrowroot starch stands in as the binder and glaze thickener here, which is great news for anyone avoiding the gummy stabilizers that sneak into so many packaged sauces and processed foods. The glaze itself is built from coconut aminos, apple cider vinegar, honey, and more fresh ginger — simple pantry staples that come together in just a few minutes on the stovetop. Baking the meatballs first keeps things hands-off and lets them develop a little color before they get tossed in that sticky, fragrant coating. Scatter the reserved scallion greens over the top right before serving and you've got a dish that looks as good as it tastes. Whether you're serving these over rice, tucking them into lettuce cups, or just eating them straight off the pan, they're the kind of recipe you'll come back to again and again.

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