Turkey Free Turmeric Ginger Bison Meatballs
Ground bison brings a rich, slightly sweet depth to these warmly spiced meatballs that ground turkey simply cannot match — and that's exactly the point. Fresh turmeric and ginger are grated right into the mix, giving every bite a bright, earthy heat that pairs beautifully with the toasty warmth of cumin and coriander. Cassava flour keeps things bound and tender without any wheat in sight, making the ingredient list feel clean and intentional from start to finish. The whole batch goes into a hot oven and comes out beautifully browned, with that satisfying crust you want on a meatball. While they bake, a quick lemon-herb drizzle of olive oil, fresh lemon juice, and parsley comes together in minutes and adds a zippy, fresh finish that cuts right through the richness of the bison. Serve them straight off the platter and watch them disappear — this is the kind of recipe that makes people ask for the details before they've even finished their first one.
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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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