Paleo Spaghetti & Bison Meatballs

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INGREDIENTS:

Meatballs:
1 lb of ground bison
1 c of mushrooms
1/4 c chopped leek
1/4 c chopped green onion
Optional:
Parmela Creamery cashew cheese
1/8 c of chopped spinach

Spaghetti:
1 package kelp noodles
1/2 jar of Mom’s tomato sauce
3 tbsp baking soda
1/4 c vinegar or lemon juice

DIRECTIONS:

  1. Put ground bison in a bowl and mash with a spatula, then preheat oven to 350

  2. Finely chop the mushrooms, green onion & leek, then stir it into the ground bison

  3. Once combined, oil a baking sheet with 1 tbsp of coconut oil

  4. Roll about 2 tbsps of the meatball mixture into your hands and place onto the pan

  5. Cook the meatballs for 15 minutes

  6. Check to see in they are done by slicing one open with a knife and checking for red

PART 2

  1. Rinse kelp noodles and put them into a bowl

  2. Pour the baking soda and acid (vinegar or lemon juice) into the bowl and stir into the noodles

  3. The noodles should make a sizzle sound and that means they are processing. Check on them in 10 minutes to see if they are softer.

  4. Rinse the baking soda and acid off the noodles

  5. Mix in the tomato sauce and top with meatballs

  6. Enjoy!