Bison Meatballs and Golden Beet Noodles

After doing the CrossFit Open of 17.4, I was craving something full of meat that would  stick to my bones.  I wanted flavor that would knock my socks off and I wanted my stomach to feel warm fuzzies.

Since my legs were super smokey, I had just enough leg power left to stand up to make this dish before I crashed.  Boy was it worth it!


  • Avocado oil to coat fry pan
  • 1 yellow onion
  • 2 tbsp fresh oregano
  • 1 tbsp fresh mint
  • 2 tbsp fresh basil
  • 2 cloves of garlic
  • 2 limes. (1 for the onions and one for the golden beets after they have been cooked)
  • 1.5 tsp of Thai Heat Stir Fry Seasoning by Urban Accents
  • 1.5 tsp of coconut aminos
  • salt and pepper if you want
  • 2 tbsp of golden flax meal
  • 1 lb ground bison
  • 1.5 cups of peas
  • 1 tsp of Trader Joe’s 21 Salute Seasoning
  • 1 cup of cashew cheese or crumbled goat cheese



Saute your onions with garlic, Thai Heat spice, oregano, basil, mint, lime, coconut aminos, salt and pepper if you want to add those.  Make sure everything is nice and browned.

  • Mix the onions into your ground bison gently and make into meatballs.  Put them on a parchment paper covered cookie sheet and bake for 20 minutes on 375.



With your spiralizer, cut up 2 golden beets.  Add some more oregano, basil and mint.  Add the 21 Salute seasoning from Trader Joe’s. You will want to saute this in a little more avocado oil.  


Add your peas.  Make sure everything is cooked evenly.  Transfer noodles to a casserole baking dish.

FullSizeRender (30)

Mix the noodles with a fresh squeezed lime and then add your choice of crumbled cashew cheese or goat cheese.  Gently put meatballs in and mix in.  Bake on 375 for 25-30 mins.


Fresh from the oven!

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