Chestnut Free Turmeric Ginger Bison Meatballs
These bison meatballs are bold, warming, and genuinely exciting — the kind of thing that makes a weeknight dinner feel like something special. Fresh turmeric and ginger do the heavy lifting here, giving every bite a bright, earthy heat that pairs beautifully with the lean, slightly sweet flavor of ground bison. Cumin and coriander round out the spice blend, and cassava flour keeps the texture tender without any grain-based binders. For anyone navigating tree nut allergies, meatball recipes can be surprisingly tricky — some use chestnut flour as a binder or include nut-based coatings — but every single ingredient here is straightforward and easy to verify. The whole batch bakes on a single sheet pan at high heat, so you get nicely browned exteriors and juicy centers with minimal cleanup. A quick lemon-herb drizzle of olive oil, fresh lemon juice, and parsley goes on right before serving, cutting through the richness and tying everything together. It's a clean, flavor-forward recipe that's as satisfying to make as it is to eat.
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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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