BHA & BHT Free Turmeric Ginger Bison Meatballs
Ground bison is a naturally lean, clean protein that pairs beautifully with bold aromatics, and this recipe leans hard into that combination. Fresh turmeric and ginger — both grated right from the root — bring a warm, earthy heat that dried spices simply can't replicate, while cumin and coriander round everything out into something genuinely craveable. Cassava flour keeps the texture tender and holds the meatballs together without any of the processed binders or preservatives that make store-bought versions a concern for anyone avoiding synthetic antioxidants like BHA and BHT. Every single ingredient here is whole and straightforward, so you know exactly what's going into the mix. The oven does the heavy lifting at a high heat, giving you nicely browned exteriors and juicy centers without any fuss. That bright lemon-herb drizzle at the end cuts through the richness and makes the whole platter feel restaurant-worthy. Whether you're serving these over greens, alongside roasted vegetables, or straight off the baking sheet, 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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