11 January 2012

bison meatballs w/ pesto spaghetti squash


GAPS Intro Diet.  Day 26.  Stage 5.

O-M-G.  These are so freakin' good.  Totally wasn't expecting these babies to be so flavorful.  I had to hold Mike back from eating all twenty meatballs in one sitting.  Seriously.  And the next day?  Even better!

And pesto and spaghetti squash - yeah, somehow goes fabulously together.  Go figure.

bison meatballs w/ pesto spaghetti squash
serves 4

for the meatballs:
2 lbs ground bison
1/2 head garlic, peeled and finely chopped
1 small onion, finely chopped
2 eggs
1/4 cup almond meal/flour*
1 tbsp herbs de provence [or mixture of freshly dried herbs]
couple pinches of celtic mineral sea salt

for the "spaghetti":
1 large spaghetti squash, cut in half lengthwise, seeds removed
1 large bunch brocolli rabe [rappini] or kale, stems removed
1/2 head garlic, peeled and finely chopped
1/4 cup almonds or almond meal [optional]
butter, ghee or other heat stable fat
1/3 cup extra virgin olive oil [or more]
celtic mineral sea salt

Preheat the oven to 375 degrees Fahrenheit.  Place the spaghetti squash cut side down on a parchment paper-lined baking sheet.  Bake for 30-45 minutes [or more depending on the size] until easily pierced with a knife.  Remove from oven to allow to cool.  Leave oven on.

In a saute pan, cook onion and garlic in a few tablespoons of fat until onion is translucent.  Allow to cool for a few minutes.  In a large bowl, mix together this and the other meatball ingredients until well combined.  I used an avocado masher [these things are great for mashing and mixing all kinds of stuff].  Form golf-ball sized meatballs and space out in a parchment-lined baking dish with a lip [there will be juice].  You may need more than one baking dish.  Roast in the oven for about 30 minutes or until meatballs are cooked through but still juicy.

While meatballs are roasting, prepare the pesto.  In the same pan that you sauteed the onions and garlic, add the greens and garlic and saute for 2-3 minutes.  Transfer garlicky greens to a food processor and add olive oil.  Process until smooth.  Add more olive oil if needed to reach the consistency you would like [not too thick or it won't mix with the squash very well].  Season with sea salt as needed.

Scrape the spaghetti squash out of it's shell and into a bowl.  Mix with the pesto or serve with a dollop of pesto.  Serve with meatballs on top.  

*Make your own homemade almond flour by throwing whole raw almonds in a food processor and grinding until you reach a coarse flour consistency.  Don't grind too long or you'll have butter!

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