BISON (OR BEEF) MEATBALLS NAPOLETANA
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.