Paleo Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth that makes these spiced meatballs feel genuinely special — not just a protein swap. Fresh turmeric and ginger do the heavy lifting here, layering bright, earthy warmth into every bite alongside cumin and coriander. Cassava flour binds everything together without any grain or legume in sight, which is exactly what makes this recipe so easy to trust for grain-free eating. The whole thing goes into a hot oven and comes out browned and juicy in under half an hour, no skillet-splatter required. That lemon-herb drizzle at the end — just olive oil, lemon juice, and fresh parsley — cuts through the richness and makes the whole platter look like something from a restaurant. Whether you're meal-prepping for the week or putting something impressive on the table for guests, these meatballs deliver bold flavor with a genuinely clean ingredient list.
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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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