This is the perfect recipe for March while winter hangs on and spring glimpses from around the corner. This dish is hearty and warm, but also has a light, fresh-from-the-garden taste. Enjoy!
Zucchini Spaghetti and Meatballs
You will need:
For the meatballs:
1 lb ground bison burger
1 large egg
Half red pepper, finely diced
1/3 cup red onion, chopped
1 jalapeno, seeded and finely diced
1/4 cup cilantro, chopped
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 cup almond flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
For the spaghetti:
1 zucchini
4-6 garlic cloves
1 red onion
3-4 yellow onions
bunch of kale
1 slice lemon
1 green pepper
1 tbsp coconut oil
1/2 cup of extra virgin olive oil
1/4 cup water
salt and pepper to taste
Get Cooking!
For the meatballs:
1. Preheat the oven to 350 F and grease a large cookie sheet.
2. Add all ingredients to a large bowl and mix until well combined.
3. Make golf ball size meatballs from the mixture and arrange about 1 inch apart on the cookie sheet.
4. Bake for about 20 minutes. Remove from the oven, sprinkle with salt and let cool.
For the spaghetti:
1. Heat a small frying pan with the coconut oil and fry the red onion and garlic for about 5 minutes.
2. Once cool, add the fried onions and garlic to a blender with the kale, lemon juice, green pepper, water, salt and pepper, and blend until well combined. This is your sauce.
3. Using a julienne peeler, peel the zucchini lengthwise until you reach the seeds to create “zucchini noodles”.
4. Arrange the noodles on a plate and top with sauce from the blender and meatballs. Optional – top with Parmesan cheese!