Mushroom Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth that makes these spiced meatballs feel genuinely special — not just a weeknight shortcut. Fresh turmeric and ginger do the heavy lifting here, giving every bite a warm, aromatic punch that dried spices alone can't quite match. Cassava flour keeps the texture tender and holds everything together without any grain-based fillers, which is a quiet win for anyone navigating ingredient lists carefully. The whole thing bakes at high heat until beautifully browned, then gets finished with a bright lemon-herb drizzle that cuts right through the richness. So many meatball recipes sneak in ingredients that can be tricky to avoid — worcestershire, broths, or seasoning blends with hidden additions — but this one is built from clean, straightforward components you can actually verify. Whether you serve them over rice, tucked into lettuce cups, or straight off the platter, that golden drizzle makes them look like you put in way more effort than you did.
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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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