Almond Free Turmeric Ginger Bison Meatballs
These bold, warmly spiced meatballs are the kind of weeknight dinner that feels far more impressive than the effort involved. Ground bison brings a lean, slightly rich flavor that pairs beautifully with fresh turmeric and ginger — both grated right off the root for maximum brightness. Cassava flour does the binding work here, keeping everything together without any nut-based flours that can sneak into recipes like this. The cumin and coriander round out the spice blend with earthy depth, while a quick lemon-herb drizzle made with olive oil and fresh parsley ties it all together with a clean, zesty finish. Everything goes into one bowl, rolls into shape, and hits a hot oven — no fussy steps, no special equipment beyond a baking sheet. Whether you're serving these over greens, alongside roasted vegetables, or straight off the platter, they disappear fast.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground bison
- 1 tbsp garlic-infused olive oil
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground black pepper
- ¾ tsp fine sea salt
- 1 large egg
- ¼ cup cassava flour
- 2 tbsp fresh flat-leaf parsley, finely chopped
For the lemon-herb drizzle
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground bison, garlic-infused olive oil, grated turmeric, grated ginger, cumin, coriander, black pepper, salt, egg, cassava flour, and 2 tablespoons parsley. Mix with your hands until just combined — stop as soon as no dry streaks remain.
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