Everyone loves spaghetti and meatballs, but carb crash and inflammation is no way to amore your body. We’ve braised grass-fed and finished bison meatballs (using low glycemic-load flours and organic free-range eggs) and nestled them over a bed of zucchini noodles topped with organic tomato sauce, Italian cheese, and parsley. We’ve even dusted with a touch of flax seed to bring the fatty acids into balance. It comes paired with our fresh broccoli drizzled in lemon-infused organic butter.
We suggest heating for 2 minutes in a microwave or 15-20 minutes in a 350 F oven.
Butter up a couple of our dinner rolls to make it a meal you'll remember.
Ingredients: Grass-Fed Bison, Organic Free-Range Eggs, Almond Flour, Pecorino Romano Cheese (Pasteurized Sheeps Milk, Cultures, Rennet, Salt), Tomato Sauce (Organic Diced Tomatos [Organic tomatoes, organic tomato juice, sea salt, calcium chloride, naturally derived citric acid], Extra Virgin Olive Oil, Pink Himalayan Salt, Basil, Granulated Garlic, Black Pepper), Zucchini Noodles (Zucchini, Grapeseed Oil, Pink Himalayan Salt, Black Pepper) , Garbanzo & Fava Flour (Garbanzo Beans, Fava Beans), Ground Flax Seed, Pink Himalayan Salt, Granulated Garlic, Black Pepper, Crushed Red Pepper, Parsley
Garlic Butter Broccoli: Broccoli, Roasted Garlic Butter (Organic Unsalted Butter [pasturized organic sweet cream (milk), salt, microbial cultures], Garlic, Coconut Oil, White Pepper), Flax Seed