Oats 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 meatballs anything but ordinary. Cassava flour steps in as the binder here, doing exactly what breadcrumbs or oats would typically do — holding everything together without a trace of grain. That swap is seamless, and you genuinely won't miss the conventional filler. Cumin and coriander round out the spice blend, giving each bite a fragrant, almost Middle Eastern-inspired quality that feels special without requiring a complicated pantry. The whole batch roasts at high heat until deeply browned and cooked through, so you get that satisfying crust with minimal effort. A quick lemon-herb drizzle made with fresh parsley and bright lemon juice ties it all together and keeps things feeling light and fresh. 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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