Cinnamon Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly earthy flavor that pairs beautifully with bold aromatics, and these oven-baked meatballs lean into that combination hard. Fresh turmeric and ginger do the heavy lifting here, giving every bite a warm, vibrant kick that feels both grounding and bright at the same time. Cumin and coriander round out the spice blend without any of the sweet, bark-forward warmth that cinnamon would typically add — making this a genuinely satisfying option for anyone who needs to avoid that particular spice. Cassava flour keeps the texture tender and holds everything together without any grain-based fillers, and the garlic-infused olive oil weaves savory depth through the whole mixture. Once they come out of the oven golden and juicy, a quick lemon-herb drizzle of olive oil, fresh lemon juice, and parsley lifts the whole dish with a clean, citrusy finish. These are the kind of meatballs that work just as well over a simple salad as they do on their own straight from the platter.
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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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