Nutmeg Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth to these boldly spiced meatballs, and the combination of fresh turmeric and ginger makes every bite feel vibrant and alive. Warm cumin and coriander round out the spice blend beautifully, giving the whole thing a fragrant, almost exotic quality without any heat that would overwhelm. A bright lemon-herb drizzle of olive oil, fresh lemon juice, and parsley ties it all together and keeps the finished dish feeling light and fresh rather than heavy. For anyone navigating warm-spice blends, nutmeg has a sneaky way of showing up in pre-mixed seasonings and store-bought meatball recipes — but here every spice is called out individually, so there's nothing hidden to worry about. Cassava flour binds everything together in place of breadcrumbs, and the garlic-infused olive oil adds savory backbone without any fuss. The whole thing bakes in a hot oven until perfectly browned, making cleanup easy and the results genuinely impressive. These are the kind of meatballs that disappear fast off the platter.
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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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