BI­SON (OR BEEF) MEAT­BALLS NAPOLETANA

Runner's World (UK) - - Recipes for success -

1 egg, beaten 50g finely grated Parme­san cheese, 4 kale leaves, finely chopped 25g al­mond meal 3 cloves gar­lic, minced 1 tsp dried oregano 1/2 tsp fen­nel seeds 3/4 tsp fine sea salt 1/2 tsp red pep­per flakes 450g bi­son mince (£13.60 per kg bison­farm.co.uk) or beef mince (ide­ally not lean) 2 tbsp ex­tra vir­gin olive oil Jar of shop-bought napoletana sauce 340g dried spaghetti 8 fresh basil leaves, torn (op­tional)

MAKES 4 SERV­INGS

1/ In a bowl, mix the first nine in­gre­di­ents. Add the bi­son (or beef) and form the mix­ture into 12 meat­balls.

2/ Warm the oil in a large pot. Add the meat­balls in a sin­gle layer and cook, brown­ing on all sides. Add the sauce to meat­balls. Re­duce the heat to low and sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, un­til the sauce thick­ens (30-45 mins). Cover and keep warm over a low heat. While the sauce is sim­mer­ing, cook the pasta. Di­vide the pasta among four pasta bowls and place the meat­balls on top, along with a la­dle of sauce. Gar­nish with basil, if us­ing.

BI­SON’S RED HUE COMES FROM IRON, WHICH KEEPS YOUR RED BLOOD CELLS TRANS­PORT­ING OXY­GEN TO YOUR MUS­CLES.

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