Cashew Free Turmeric Ginger Bison Meatballs
These bold, warmly spiced meatballs are the kind of thing that makes a weeknight dinner feel genuinely exciting. Ground bison brings a rich, slightly earthy flavor that pairs beautifully with fresh turmeric and ginger — both grated right from the root for maximum brightness and punch. Cumin and coriander round out the spice blend, giving every bite a depth that feels almost restaurant-worthy without much effort at all. Cassava flour keeps the texture tender and holds everything together without any grain or nut-based binders, so the ingredient list stays clean and straightforward. The lemon-herb drizzle — just olive oil, fresh lemon juice, and parsley — cuts right through the richness and ties the whole dish together. If you're navigating tree nut allergies or sensitivities, recipes like this one are a relief because every ingredient is exactly what it says it is, with no hidden fillers or blended nut flours to second-guess. Pull these out of the oven, drizzle generously, and serve immediately while they're still sizzling.
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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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