Lunch & Dinner Recipes

Noodles and Meatballs

Instructions:#1 in a large bowl stir together the egg, cheese, kale, almonds, garlic, oregano, fennel seeds, salt, and pepper flakes. Add the bison or beef to the mixture and use your hands to thoroughly combine, then form 12 meatballs about 2 inches in diameter. Roll each meat ball firmly in your hands to ensure they hold together #2 in a large dutch oven or wide heavy bottomed pot with a lid, warm the oil over medium heat. Place the meatballs in the pot in one layer without crowding them, and cook, turning the meatballs so they cook on all sides for about five minutes. Set the meatballs aside on a plate #3 if using ground beef pour out all but 1-2 tablespoons of the fat prior to making the sauce, then using the same pot make the marinara sauce. After, add the meatballs back to the pot and reduce the heat to a low simmer covering the pot. While still stirring occasionally leave on stove for about 30-45 minutes #4 while the sauce is simmering cook the pasta according to package instructions #5 to serve divide the pasta to 4 bowls then add the meatballs and sauce and garnish with cheese and basil leaves

 

Ingredients for Noodles and Meatballs:

  • 1 pasture raised egg beaten

  • 1/2 cup finely grated raw cheese (plus more to garnish)

  • 1 cup minced kale (about four leaves) a food processor works great for mincing

  • 1/4 cup smashed almonds or almond meal

  • 3 garlic cloves

  • 1 tsp dried oregano

  • 1/2 tsp fennel seeds

  • 3/4 tsp fine sea salt or Redmond salt

  • 1/2 tsp red pepper flakes

  • 1 pound ground bison or ground beef (preferably grass-fed and organic)

  • 2 tablespoons extra virgin olive oil

  • 1 recipe simple marinara sauce (in the sauce recipes below)

  • 12 oz of lentil/chickpea noodles or the homemade sourdough noodles (in recipes below)

  • 8 fresh basil leaves (optional)

Enjoy!

Riley xo