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 lbs ground buffalo or other lean ground meat
1 T ground coriander
1 handful chopped fresh cilantro
2 T coconut oil
1 large onion, diced
1 small chile (Serrano or jalapeño), finely diced (remove seeds first)
4 cloves garlic, finely chopped
1 cup white wine
1- 12 oz. can diced tomatoes
1- 12 oz. can tomato sauce
2 T red wine vinegar
1 small handful fresh, chopped oregano
½ cup fresh, chopped spinach
Combine buffalo, eggs, coriander, and cilantro in a small bowl and mix thoroughly with hands, form into balls.
Heat a large skillet on high heat. Add coconut oil and allow it to heat up. Add meatballs and sear on all sides. Do not cook through. Remove meatballs to a plate.
Reduce heat to medium. Add onions and chilies to the skillet. When onions turn translucent, add garlic and cook 1 minute more. Deglaze 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.
Add vinegar and meat balls. Toss to combine. Sprinkle oregano and chopped spinach over meatballs. Stir and cover. Cook until meatballs are cooked through. Serve. Makes about 6 servings.
*Suggest to serve over raw or gently steamed zucchini spiral noodles.. Since this is a level red can suggest serving with spaghetti squash.