Keto Bison Meatballs with Marinara

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