Soy 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 fussy. Soy has a sneaky way of showing up in pre-seasoned meats, sauces, and even some binders, so building these from scratch with cassava flour and a short list of clean ingredients keeps things genuinely worry-free. The oven does the heavy lifting here — a hot 425°F roast gets the outsides nicely browned while locking in all that juicy flavor from the bison. That bright lemon-herb drizzle at the end is the kind of finishing touch that makes a simple weeknight dinner feel like something you'd order at a restaurant. Everything comes together on one baking sheet, which means less cleanup and more time enjoying the meal.
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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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