Carrageenan Free Turmeric Ginger Bison Meatballs
These golden, fragrant meatballs are packed with bold, warming flavor — fresh turmeric and ginger do the heavy lifting here, giving every bite a bright, earthy kick that pairs beautifully with lean, rich bison. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of processed foods, including some ground meat products and pre-made sauces, so building a dish entirely from whole, unprocessed ingredients is the smartest way to keep things clean. Every component in this recipe is straightforward and easy to verify, from the ground bison to the cassava flour that holds everything together without any hidden additives. The lemon-herb drizzle — just olive oil, fresh lemon juice, parsley, and salt — finishes the dish with a bright, zippy contrast that makes the spiced meatballs feel almost restaurant-worthy. Baking at high heat means you get a nicely browned exterior without any extra fuss, and the whole thing comes together in one bowl and one baking sheet. Whether you're serving these over greens, alongside roasted vegetables, or straight off the platter, they're the kind of simple, satisfying meal that earns a permanent spot in your rotation.
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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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