Yeast Free Ginger-Scallion Beef Meatballs

These bold, fragrant meatballs bring together fresh ginger, garlic, turmeric, and scallions in a way that feels anything but restrictive. The real magic is in the glaze — coconut aminos, apple cider vinegar, honey, and a touch more ginger cook down into something glossy and deeply savory that coats every meatball beautifully. Skipping yeast entirely is effortless here because nothing in this recipe calls for it; arrowroot starch does the binding and thickening work instead, keeping everything clean and straightforward. Coconut aminos stand in where soy sauce might otherwise introduce unwanted fermented ingredients, so you get that rich, umami-forward flavor without any compromise. The whole thing comes together in one bowl and one saucepan, with the oven doing most of the heavy lifting. Finished with a scatter of bright scallion greens, these meatballs are the kind of dish that looks impressive enough for company but is genuinely easy to pull off on a weeknight.

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