Buffalo is a nice change to our everyday ground beef while still keeping the amount of fat in check. If time allows, simmer the sauce for at least one hour and serve over raw or gently steamed zucchini spiral noodles.
2 pounds Ground Buffalo or other lean ground meat
2 Omega-3 Eggs
1 tablespoon Ground Coriander
1 handful fresh Cilantro, chopped
2 tablespoons Coconut Oil
1 large Onion, diced
1 small Chile (serrano or jalapeño), seeded and finely diced
4 cloves of Garlic, finely chopped
1 cup White Wine
1 (12-ounce can) Diced Tomatoes
1 (12-ounce can) Tomato Sauce
2 tablespoons Red Wine Vinegar
1 small handful fresh Oregano, chopped
1. Combine buffalo, eggs, coriander, and cilantro in a small bowl, mix thoroughly with hands, and form into balls.
2. Heat a large skillet on high heat. Add coconut oil. Add meatballs to sear on all sides. Do not cook through. Remove meatballs to a plate.
3. Reduce heat to medium. Add onions and chilies to the skillet. When onions turn translucent, add garlic and cook 1 minute more. De-glaze pan with wine, scraping up all the “flavor bits” from the bottom. Reduce wine for about 3 minutes. Add diced tomatoes and tomato sauce. Bring to a boil and reduce heat. Simmer for 10 minutes to reduce sauce and intensify flavor.
4. Add vinegar and meatballs. Toss to combine. Sprinkle oregano over meatballs. Stir and cover. Cook until meatballs are cooked through. Serve.
Health Tip: Garlic has been shown to be heart healthy as well as beneficial for lowering blood pressure.