Gelatin 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 steps in as the binder here — doing the job that breadcrumbs or gelatin-based fillers sometimes sneak into, with zero compromise on texture. The meatballs bake up beautifully browned on the outside while staying juicy in the center, and the bright lemon-herb drizzle at the end ties everything together with a fresh, zippy finish. Garlic-infused olive oil, cumin, and coriander round out the spice profile in a way that feels layered and intentional rather than one-note. This is the kind of recipe that looks impressive on a platter but comes together with minimal fuss — just mix, roll, bake, and drizzle. Whether you're serving these as a weeknight dinner or setting them out for a crowd, they 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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