Mustard 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 oven-baked meatballs anything but ordinary. Cassava flour keeps the texture tender and cohesive without relying on breadcrumbs or any grain-based binders, so the whole thing comes together cleanly. The spice blend — cumin, coriander, black pepper — builds layers of flavor that feel complex but require zero fuss. A bright lemon-herb drizzle made with fresh parsley and extra-virgin olive oil ties everything together and cuts through the richness of the bison in the best possible way. For anyone navigating condiment aisles with caution, this recipe is a relief — every ingredient is straightforward, and there's no hidden seasoning blend or sauce where mustard tends to sneak in. Everything goes from mixing bowl to baking sheet to table, making this a genuinely weeknight-friendly dinner that still feels special enough to serve to guests.
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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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