Hazelnut Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth that pairs beautifully with the bold warmth of fresh turmeric and ginger, making these meatballs anything but ordinary. Cassava flour keeps the whole thing grain-free and light, binding everything together without weighing down the texture. A quick bake at high heat gets the outsides nicely browned while keeping the centers juicy — no pan-frying, no fuss. The finishing touch is a bright lemon-herb drizzle that cuts right through the richness and makes the whole platter feel restaurant-worthy. Tree nut allergies can make navigating bold, spiced dishes tricky when sauces and coatings often sneak in nut-based thickeners or oils, but every ingredient here is straightforward and easy to verify. This is the kind of recipe that works just as well for a weeknight dinner as it does for impressing guests, and it comes together with nothing more than a bowl, a baking sheet, and good fresh ingredients.
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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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