MSG 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. Everything here is built from whole, recognizable ingredients — no seasoning packets, no flavor enhancers, no shortcuts that sneak in unwanted additives. That matters a lot when you're cooking for someone who needs to avoid monosodium glutamate, because so many pre-seasoned proteins and store-bought sauces are loaded with it. Cassava flour binds the mixture beautifully without any processed fillers, and garlic-infused olive oil delivers that savory backbone without reaching for anything artificial. The meatballs roast at high heat until deeply browned and cooked through, then get finished with a bright lemon-herb drizzle that ties the whole dish together. It's the kind of recipe that feels impressive but comes together with nothing more than a bowl, a baking sheet, and good-quality 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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