Dairy 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. The whole thing comes together in one bowl — no dairy, no fuss — and a hot oven does the heavy lifting while you whisk up a bright lemon-herb drizzle to finish. Cassava flour keeps the texture tender and holds everything together without any milk-based binders, so the result is genuinely juicy rather than dense or dry. That golden drizzle of olive oil, lemon juice, and fresh parsley at the end adds a citrusy lift that balances the earthy spice beautifully. This is the kind of recipe that feels impressive enough for a dinner party but is honestly straightforward enough for a weeknight. Serve them straight off the platter and watch them disappear fast.
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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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