Celery Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth that makes these meatballs feel genuinely special — and pairing it with fresh turmeric and ginger takes the flavor somewhere warm and a little unexpected. The spice blend of cumin and coriander rounds everything out beautifully, so each bite has real complexity without being overwhelming. Cassava flour keeps the texture tender and holds everything together, making this a naturally grain-free option that doesn't sacrifice any of the satisfying bite you want from a good meatball. A hot oven does the heavy lifting here, giving you a nicely browned exterior while keeping the inside juicy. The finishing touch — a quick lemon-herb drizzle whisked together while the meatballs bake — adds brightness that cuts right through the richness of the bison. Every ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. These are the kind of meatballs that disappear fast, whether you're serving them as an appetizer or building a full meal around them.
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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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