Paleo Bison Meatballs with Spaghetti Squash Recipe

I saw some fresh bison meat the store today and just had to buy some to attempt my skills at Paleo Bison Meatballs.  Here is what you will need:

Meatballs:

• 8 oz ground Bison meat
• 2 cups fresh spinach 
• 1/4 cup chopped onion
• 1 egg
• 1 tbsp minced garlic
• 1 tbsp basil
• 1tsp chili powder 
• 1tsp cumin
• Salt and pepper to taste 

Preheat the oven to 375

In a bowl, combine everything but the ground bison.   I usually put it in a food processor and pulse lightly so it doesn't turn into liquid.  Just enough the get the spinach chopped up nicely. 

I then take the bison and mix it into the mixture. Do not blend it all together, you don't want it to be too compact.  Roll the mix into small meatball sized balls and place onto a baking pan.  If the mixture seems to watery, add a little bit of almond or coconut flour to thicken.

Bake about 25-30 minutes or until the meatballs are cooked through. 

Spaghetti Squash:

• One medium spaghetti squash
• Italian seasoning 
• Basil seasoning
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half, scoop out the seeds, and sprinkle the seasonings on the inside of squash. 
3. Place cut side down on a baking sheet.
4. Bake for 25 minutes until spaghetti squash is tender
5. Use a fork to remove the threads and place in a large bowl.

Serve the meatballs on top of the squash and top with fresh tomato sauce.