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!

Ingredients:

  • 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

Directions:

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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.

 

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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.  

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

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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.

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Fresh from the oven!

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