Gluten Free Turmeric Ginger Bison Meatballs
These meatballs are bold, aromatic, and genuinely exciting — the kind of dish that makes you rethink what a weeknight protein can be. Ground bison brings a rich, slightly sweet flavor that pairs beautifully with the brightness of fresh turmeric and ginger, while cumin and coriander add warm, earthy depth to every bite. The binder here is cassava flour, which keeps the texture tender and cohesive without any wheat in sight — no specialty blends or hard-to-find substitutes required. Everything comes together in one bowl, rolls into neat little rounds, and goes straight into a hot oven until perfectly browned. A quick lemon-herb drizzle whisked up while the meatballs bake adds a fresh, citrusy finish that cuts through the richness and ties all those spices together. 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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