Keto Bison Meatballs with Marinara

Updated: Jun 20

Recipe By Primal Kitchen



Ingredients

  • 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 

  • 1 jar Primal Kitchen Roasted Garlic Marinara Sauce

  • Grated parmesan cheese, if desired, for serving

  • Torn basil leaves, if desired, for serving



Instructions


  • 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.  


Use a Zoodle Maker



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