Brazil Nut Free Turmeric Ginger Bison Meatballs
These golden, spiced meatballs are the kind of weeknight dinner that feels far more impressive than the effort involved. Ground bison brings a rich, slightly earthy flavor that pairs beautifully with the brightness of fresh turmeric and ginger — both grated right from the root for maximum punch. Cumin and coriander round out the spice blend, giving every bite a warm, aromatic depth that lingers in the best possible way. Cassava flour keeps things bound and tender without any wheat in the mix, and the whole batch roasts in a hot oven until deeply browned and cooked through. The finishing touch is a quick lemon-herb drizzle whisked together while the meatballs bake — just olive oil, lemon juice, and fresh parsley, but it lifts the whole dish with a clean, zesty contrast. Tree nut concerns are completely off the table here, since every ingredient is straightforward and easy to source without worrying about hidden additives or shared-facility warnings. Pile them onto a platter, drizzle generously, and get ready for everyone to ask for seconds.
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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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