Chicken 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 vibrant and alive. Cassava flour keeps things light and cohesive without any grain-based binders, and garlic-infused olive oil weaves savory flavor all the way through the mix. The whole batch goes into a hot oven until beautifully browned, then gets finished with a bright lemon-herb drizzle that cuts right through the richness. For anyone navigating a poultry-free kitchen, this is the kind of recipe that proves you are never missing out — bison is bold, satisfying, and holds up beautifully to bold spices. Everything on the ingredient list is straightforward and easy to source, so there is no second-guessing labels or swapping anything out. Serve them straight from the platter while they are still sizzling and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!