Xanthan Gum Free Turmeric Ginger Bison Meatballs
These golden, oven-baked meatballs are packed with bold, warming flavor thanks to fresh turmeric and ginger doing the heavy lifting alongside cumin, coriander, and garlic-infused olive oil. Ground bison brings a lean, slightly rich base that holds up beautifully to those spices without tasting gamey or heavy. Cassava flour steps in as the binder here — it does the job perfectly without any gums or stabilizers, so the texture is tender and cohesive straight out of the oven. That's genuinely good news if you're navigating ingredient labels and trying to avoid xanthan gum, which sneaks into a surprising number of gluten-free flour blends and pre-made meatball mixes. The bright lemon-herb drizzle at the end cuts through the earthiness of the turmeric and ties everything together in the most satisfying way. This is the kind of recipe that looks and tastes impressive but comes together with minimal fuss — just mix, roll, bake, and drizzle.
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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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