Spaghetti with Bison Meatballs & Chickpea Noodles
I’m back!! I finally felt up to cooking since the nausea hit me hard in Week 7 of this pregnancy. I am in Week 14 now and could finally cook for my family again. I started simple (ie less smells haha). BUT I did forget the asparagus in the air fryer. Pregnancy brain at it’s finest! I hope to get back to posting more regularly again. Thanks for being patient while I grow kiddo #3!
Ingredients:
2 boxes of chickpea spaghetti noodles, depending on how much you want to make. (Or your preference for noodles!)
3 lbs ground bison (for meal prep!)
1 1/2 cup fine breadcrumbs
2 1/2 tablespoons Italian seasoning & a little more to sprinkle on top
1 teaspoon salt
1 teaspoon black pepper
5 eggs
2 1/2 tablespoon Worcestershire sauce
Low-sodium tomato sauce
Parmesan cheese, for serving.
Instructions:
Cook noodles according to the package. Add the desired amount of tomato sauce.
Preheat the oven to 400F.
Add all of the meatball ingredients to a large bowl.
Mix the ingredients using your hands so that everything is well incorporated.
Take portions of the mixture and roll them into balls, your size preference.
Place the meatballs on a baking sheet lined with parchment paper. Sprinkle with a little more Italian seasoning.
Cook for 25-30 minutes until browned and cooked through.
Serve with chickpea spaghetti noodles or your preference. Place meatballs on top and pour on a little more tomato sauce and parmesan cheese- YUM!
