Candida Diet Friendly Turmeric Ginger Bison Meatballs
Ground bison is a smart protein choice here — it's lean, clean, and pairs beautifully with the bold anti-inflammatory punch of fresh turmeric and ginger. Cassava flour steps in as the binder, keeping things grain-free and gut-friendly without any of the starchy fillers that can derail a candida-conscious eating plan. The combination of cumin, coriander, and garlic-infused olive oil gives these meatballs a warm, aromatic depth that makes them feel anything but restrictive. Everything comes together in one bowl, rolls out into neat little rounds, and goes straight into a hot oven — no fussing, no frying. The bright lemon-herb drizzle at the end is the detail that elevates the whole plate, cutting through the richness of the bison with a fresh, citrusy finish. These are the kind of meatballs that genuinely satisfy a craving while keeping every ingredient exactly where it needs to be for this style of eating.
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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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