Updated: Jun 20
Recipe By Primal Kitchen
1 pound ground bison
1/4 cup nutritional yeast
1/2 cup coconut milk, unsweetened
1 large egg, beaten (or 1 flax egg)
1/4 cup almond flour
1 teaspoon dried basil
2 teaspoons onion powder
2 cloves garlic, grated
1 teaspoon salt
1/2 teaspoon black pepper or red pepper flakes
1 tablespoon Primal Kitchen Avocado Oil
1 package spiralized zucchini noodles, cooked
Grated parmesan cheese, if desired, for serving
Torn basil leaves, if desired, for serving
Place the first 10 ingredients into a large mixing bowl. Combine all the ingredients together until combined; don't over mix.
Lightly oil your hands and roll meat mixture into 12 equally-sized meatballs.
Heat a large frying pan or cast iron skillet over medium heat. Add oil to the pan.
Add meatballs to the hot pan, spacing them out evenly in the pan. Cook the meatballs for about 1 1/2 minutes per side, turning at least four times.
Cook meatballs for 12 to 15 minutes total, or until browned on all sides.
Meanwhile, cook the zoodles and drain.
Add Roasted Garlic Marinara to the pan with the meatballs. Heat for 3 to 4 minutes until warmed through.
Serve the meatballs and sauce on top of the zoodles.