Pistachio 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 whole thing grain-free and light, while garlic-infused olive oil and a blend of cumin and coriander layer in serious savory complexity. The whole batch roasts at high heat until deeply browned on the outside and perfectly juicy within — no stovetop splattering required. A bright lemon-herb drizzle whisked together while the meatballs bake ties everything together with a fresh, citrusy finish that cuts right through the richness of the meat. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no sauces or spice blends that might hide unwanted additions. It's the kind of dish that feels impressive enough for a dinner party but is genuinely simple to pull off on a weeknight.
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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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