NUTRITION

SERVINGS

INGREDIENTS

7 oz ground bison

1 large egg

1 tbsp almond flour

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp smoked paprika

1 tsp extra virgin olive oil

0.5 cup tomato puree

1 cup zucchini noodles

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium bowl, combine the ground bison, egg, almond flour, sea salt, black pepper, garlic powder, and onion powder.

• 2

  Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, and form into 6 even meatballs.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Place the meatballs in the skillet and sear for 2-3 minutes per side until a golden-brown crust forms on the exterior.

• 5

  Pour the tomato puree and smoked paprika into the skillet, stirring gently around the meatballs to incorporate the flavors.

• 6

  Reduce the heat to low, cover the skillet with a lid, and simmer for 8-10 minutes until the meatballs are cooked through and the sauce has thickened.

• 7

  While the meatballs simmer, lightly sauté the zucchini noodles in a separate pan for 2 minutes until just tender but still bright green.

• 8

  Serve the bison meatballs and smoky sauce over the bed of zucchini noodles, garnished with freshly chopped parsley.