Food & Drink

RECIPE: Not Your Average ‘Spaghetti and Meatballs’

by Brielle Nalence

Spaghetti and meatballsThis 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!