As our second featured recipe from Run Fast. Eat Slow. we chose High-Altitude Bison Meatballs. In a talk to Fleet Feet Sports Carrboro, Shalane mentioned that this recipe was one specifically crafted to ensure efficient oxygen transfer to muscles during her high-altitude runs in Arizona. (Ground bison has about 40% more iron than traditional ground beef.) What's more, there is a boat load of kale hidden in these meatballs taking the nutritional benefits of this dish to the next level.
Our unsurprising verdict: these meatballs are amazing. My favorite part was the fennel seeds, which added surprising little bursts of Italian flavor! It made for a perfect Sunday dinner.
Per the side note in the book we used zucchini noodles in place of pasta to keep things gluten-free. We used a vegetable peeler to create the noodles and warmed them up with a small amount of oil in a large saute pan for about 4 minutes. Two zucchinis created enough noodles for 4 servings.