Bison meatballs stuffed with bacon cheese in a sun-dried tomato cream sauce with spinach fetuccine

I used sun dried tomatoes that did not come in oil and used Avocado oil instead.

• In a pan, heat your avocado oil and add your fresh garlic. 
• Once your garlic has started to turn golden brown, add your Julianned (cut) sun-dried tomatoes. 
• Saute your tomatoes until they start to crisp, add 1-2 cups cream and let simmer.

• Once your garlic has started to turn golden brown, add your Julianned (cut) sun-dried tomatoes.
• Saute your tomatoes until they start to crisp, add 1-2 cups cream and let simmer.

• Once your garlic has started to turn golden brown
• Add your Julianned (cut) sun-dried tomatoes.
• Saute your tomatoes until they start to crisp
• Add 1-2 cups cream and let simmer.

• Once your cream has warmed up, add 1/2 cup fresh mozzarella and 1/4 cup grated parmesan cheese.
• Mix well until the cheese starts to melt. 
• Put on low heat and cover.

For your meatballs: I used 1 pound of ground organic bison 

*Let your meat warm to room temperature

• Mix in 1/4 c bread crumbs
• 1 egg
• 1 tsp worcestershire sauce
• 1-2 tbs fresh garlic finely chopped or fresh garlic paste
• 1 tbs fresh ginger paste
• salt and pepper to preference 

For each meatball you will:

•  flatten the amount of meat you desire
• Take a small clump of bacon cheese spread and put it in the center
• Close the meat around the cheese spread and seal edges tightly
• Roll into a ball and place on a lightly greased baking pan
• Put in the oven for 15-20 minutes on 350*

• Make your pasta and set aside 1/2 cup of the pasta water.

• Add the 1/2 cup of pasta water to your cream sauce, increase temperature for about five minutes or until the pasta water is mixed well into the sauce.
• Reduce heat.

• Add meatballs and let simmer.
• Make sure to cover the meatballs in the sauce. 
• Stir occasionally, continuously covering the meatballs with the sauce.

• Mix pasta into the sauce
• Serve with or without grated parmesan cheese

*I put some Sriracha on my dish, this is an excellent option if you like your food with a bit of a kick.

ENJOY!