Gut Friendly Turmeric Ginger Bison Meatballs
Ground bison is a wonderfully lean protein that tends to be easier on the digestive system than heavier conventional meats, making it a smart foundation for a recipe like this. Fresh turmeric and ginger aren't just there for flavor — both are widely celebrated for their soothing, anti-inflammatory properties, and using them freshly grated here means you're getting the real thing rather than a diluted powder. Garlic-infused olive oil delivers that savory depth without the fructans that whole garlic can trigger for sensitive stomachs, and cassava flour keeps the whole thing grain-free and gentle. The meatballs roast at high heat until beautifully browned on the outside and perfectly cooked through, so you get satisfying texture without any fuss. A bright lemon-herb drizzle of extra-virgin olive oil, fresh lemon juice, and parsley ties everything together with a clean, zippy finish that feels restaurant-worthy. Every ingredient here is straightforward and intentional — nothing processed, nothing hidden, just whole foods that happen to taste incredible together. These are the kind of meatballs that make eating for your gut feel like an absolute treat rather than a compromise.
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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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