Fructose Free Turmeric Ginger Bison Meatballs
Ground bison is a naturally lean, flavorful protein that shines here, seasoned with fresh turmeric, ginger, cumin, and coriander for a warm, aromatic depth that makes every bite feel anything but ordinary. The garlic-infused olive oil is a smart move — you get all that savory richness without the fructans that come with whole garlic, which is exactly the kind of detail that matters when you're cooking for a sensitive gut. Cassava flour binds everything together beautifully without introducing any high-fructose starches, keeping the texture tender and satisfying. A hot oven at 425°F gives the meatballs a gorgeous browned exterior while locking in all that spiced juiciness inside. The finishing touch — a quick lemon-herb drizzle whisked together while the meatballs bake — adds brightness and freshness without any sweeteners or problematic add-ins. It's the kind of weeknight dinner that looks and tastes impressive but comes together with minimal fuss and a very short ingredient list.
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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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