Lupin Free Turmeric Ginger Bison Meatballs
These golden-baked meatballs pack a serious flavor punch thanks to fresh turmeric and ginger, which bring warmth and a subtle earthiness that pairs beautifully with lean, rich ground bison. Cumin and coriander round out the spice blend, making every bite feel layered and intentional without being overwhelming. Cassava flour steps in as the binder here, keeping things completely free from lupin flour — an ingredient that quietly shows up in a surprising number of meatball and breading recipes and can be tricky to spot on labels. The whole thing comes together in one bowl and bakes on a sheet pan, so cleanup is minimal and the oven does most of the work. A bright lemon-herb drizzle made with fresh parsley and good olive oil ties it all together and keeps the finish light and fresh. Whether you're serving these over rice, tucking them into lettuce wraps, or just eating them straight off the platter, 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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