Pork Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth to these warmly spiced meatballs, and the combination of fresh turmeric, ginger, cumin, and coriander makes every bite feel genuinely exciting. A quick bake at high heat gets the outsides beautifully browned while keeping the centers juicy — no stovetop splatter required. The lemon-herb drizzle at the end is a simple but brilliant finishing touch, cutting through the earthy spices with a bright, fresh lift. Because the whole recipe is built around bison and pantry-friendly seasonings, there's no need to scrutinize labels or swap out anything to keep this completely pork free. Cassava flour binds everything together without any grain-based fillers, which is a nice bonus if you're cooking for a mixed crowd. These come together with minimal fuss and land on the table looking like something you'd order at a restaurant.
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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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