Sheet-Pan Bison Meatballs with Spaghetti - alive magazine

Name: Sheet-Pan Bison Meatballs with Spaghetti - alive magazine
Ingredients: 1/2 cup (125 mL) almond flour; 1/2 cup (125 mL) buffalo milk; 1 large organic egg; 2 tsp (10 mL) sea salt; 2 lbs (907 g) lean ground bison or buffalo; 1 clove garlic, peeled and minced; 1 tsp (5 mL) finely chopped fresh rosemary; 1 tsp (5 mL) dried oregano; 1/2 tsp (2 mL) dried basil; 1/2 tsp (2 mL) ground black pepper; 1/8 tsp (0.5 mL) ground nutmeg; Olive oil, for baking sheet; 2 Tbsp (30 mL) extra-virgin olive oil; 2 cloves garlic, peeled and minced; 24 oz (680 mL) jar tomato passata; 28 oz (796 mL) can diced tomatoes; 1/4 tsp (2 mL) sea salt; 1 lb (454 g) whole grain or gluten-free spaghetti; Small bunch microgreens, to garnish (optional)

www.alive.com

This riff on spaghetti and meatballs gets a makeover with simple ingredient swaps. It’s great for cooks looking to try bison or buffalo for the first time.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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