Shellfish Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth to these warmly spiced meatballs, and the combination of fresh turmeric and ginger makes every bite feel vibrant and alive. Cumin and coriander round out the spice blend beautifully, giving the whole thing an aromatic quality that feels special without being complicated. Cassava flour keeps the texture tender and holds everything together, and a quick bake at high heat means you get that satisfying browned exterior without any fuss. The finishing touch — a bright lemon-herb drizzle whisked together while the meatballs are in the oven — adds just enough acidity to cut through the richness of the bison. Everything here is built from whole, straightforward ingredients, so there's no need to scrutinize labels for hidden seafood-derived additives or broth bases that sometimes sneak into store-bought versions. It's the kind of recipe that looks impressive on a platter but comes together with minimal effort and maximum payoff.
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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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