Sesame Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth that pairs beautifully with the brightness of fresh turmeric and ginger, making these meatballs feel anything but ordinary. The warm spice blend — cumin, coriander, and cracked black pepper — builds layers of flavor without relying on any sauces or condiments that might sneak in hidden sesame. Cassava flour binds everything together cleanly, so there's no need for breadcrumbs that could carry cross-contamination risk from shared processing lines. A quick bake at high heat gets the outsides nicely browned while keeping the centers juicy, and the whole thing comes together on a single sheet pan. The finishing touch is a simple lemon-herb drizzle whisked together in minutes — bright, grassy, and just acidic enough to cut through the richness of the bison. These are the kind of meatballs that work as an appetizer, a weeknight protein, or tucked into a bowl with whatever sides you have on hand.
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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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