Capsaicin Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth to these warmly spiced meatballs, and the combination of fresh turmeric and ginger makes every bite feel bright and aromatic without any heat. That's the real win here — bold, complex flavor built entirely from ingredients that skip capsaicin in every form, no chili powder, no paprika, no hidden pepper sauces. Cumin and coriander round out the spice blend beautifully, so the profile feels layered and satisfying rather than stripped down. Cassava flour keeps things light and holds the meatballs together with a tender texture that bakes up golden in a hot oven. The lemon-herb drizzle at the end — just olive oil, fresh lemon juice, and parsley — adds a zippy, fresh finish that ties everything together without overwhelming the spices. These are the kind of meatballs that work over rice, tucked into lettuce wraps, or honestly just eaten straight off the platter.
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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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