Walnut Free Turmeric Ginger Bison Meatballs
These bold, warmly spiced meatballs are the kind of weeknight dinner that feels far more impressive than the effort involved. Ground bison brings a lean, slightly rich flavor that pairs beautifully with fresh turmeric and ginger — both grated right from the root for a brightness that dried spices just can't match. Cassava flour keeps everything bound together without any grain or gluten, and the whole batch roasts in a hot oven until deeply browned and cooked through. The finishing touch is a quick lemon-herb drizzle whisked together while the meatballs bake, adding a zippy, fresh contrast to all that earthy warmth. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — no almond flour, no walnut-studded sauces, nothing to second-guess. Every ingredient is straightforward and easy to verify, which makes this a genuinely stress-free cook. Pile them onto a platter, drizzle generously, and watch them disappear.
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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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