NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground bison

1 large Egg

1 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Tomato puree

0.25 tsp Dried oregano

1 medium Zucchini

PREPARATION

• 1

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

• 2

  Gently mix with your hands until just combined, then roll into 1-inch meatballs.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat.

• 4

  Add the meatballs to the skillet and sear for 2-3 minutes per side until a golden-brown crust forms.

• 5

  Pour the tomato puree into the skillet and stir in the dried oregano and the remaining smoked paprika, salt, and pepper.

• 6

  Reduce the heat to low, cover, and simmer for 8-10 minutes until the meatballs are cooked through.

• 7

  While the meatballs simmer, spiralize the zucchini into thin noodles.

• 8

  Lightly steam the zucchini noodles for 2 minutes or serve them raw for extra crunch, topping with the meatballs and smoky sauce.