Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 cloves of garlic, grated or finely minced
- 1 medium carrot, finely chopped
- 1 pound ground bison or beef
- 2 eggs (can omit if you cannot tolerate eggs)
- 1/2 cup packed finely chopped fresh parsley (about 1/4 of a bunch of fresh parsley)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried Italian herb seasoning
- 1 jar of your favorite marinara sauce
- 1-2 medium spiralized zucchini
Directions:
- In a large mixing bowl, combine all the ingredients. Add olive oil, onions, garlic, spices, and a pinch of salt and pepper.
- Make sure all the veggies are very finely chopped/diced.
- Heat a medium-size skillet over medium heat.
- Scoop out meatballs with a tablespoon and use hands to roll into balls. Place meatballs on the preheated skillet and sautee the meatballs for 5 minutes on each side.
- Once they are golden brown, add your favorite no-sugar-added marinara sauce.
- Serve immediately while warm, topped with your favorite marinara sauce.
- I love mine on zucchini noodles or on top of the spaghetti squash! Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.