Nitrate & Nitrite Free Turmeric Ginger Bison Meatballs
Ground bison is a naturally clean protein with no added preservatives, which makes it a smart starting point when you're avoiding processed meats and their hidden additives. These meatballs lean hard into bold, whole-food flavor — fresh turmeric and ginger do the heavy lifting, layered with cumin, coriander, and garlic-infused olive oil for a warmly spiced bite that feels anything but plain. Cassava flour binds everything together without any grain-based fillers, and every single ingredient on the list is exactly what it says it is. The oven does the work at high heat, giving you beautifully browned meatballs with a juicy center and zero need for cured or smoked shortcuts to build depth. The finishing touch — a quick lemon-herb drizzle of olive oil, fresh lemon juice, and parsley — brightens the whole plate and comes together while the meatballs are still in the oven. It's the kind of recipe that proves you don't need anything artificial to make something genuinely craveable.
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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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