Tree Nut 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, and these oven-baked meatballs deliver that combination in every single bite. Cassava flour keeps the texture tender and holds everything together without any wheat or grain-based binders, making the ingredient list clean and straightforward. The spice blend — cumin, coriander, black pepper, and a hit of garlic-infused olive oil — builds layers of flavor that feel anything but ordinary for a weeknight protein. Once they come out of the oven golden and fragrant, a quick lemon-herb drizzle of olive oil, fresh lemon juice, and parsley brightens the whole dish and keeps it feeling light. For anyone navigating tree nut allergies, every single component here is naturally free of nuts and nut-derived oils, so there's no label-scanning or substitution stress involved. These are the kind of meatballs that disappear fast off the platter, whether you serve them as an appetizer, over greens, or alongside your favorite grain.
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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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