Barley Free Turmeric Ginger Bison Meatballs
These golden-baked meatballs pack a serious punch of warmth and brightness, built around lean ground bison and a bold spice lineup of fresh turmeric, ginger, cumin, and coriander. Cassava flour steps in as the binder here, doing everything breadcrumbs would normally do — without any grain in sight, which makes this a genuinely worry-free option for anyone avoiding barley or other gluten-containing grains. The garlic-infused olive oil works its way through every bite, and the fresh parsley keeps things lively rather than heavy. Baking at high heat gives the outside a satisfying browning while keeping the inside juicy and tender. The finishing touch is a quick lemon-herb drizzle whisked together while the meatballs are in the oven — bright, grassy, and just acidic enough to cut through the richness of the bison. It comes together with minimal fuss and lands on the table looking genuinely impressive.
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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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