1 Fresh Thyme large egg, lightly beaten 

½ cup gluten-free panko bread crumbs 

¼ cup grated Pecorino Romano cheese  

¼ cup grated sweet onion  

¼ cup finely chopped Italian parsley 

4 cloves garlic, divided 

2 tsp. Fresh Thyme horseradish mustard  

1 (14 oz.) pkg. Force of Nature 100% grass fed ground bison  

2 Tbsp. arrowroot starch/flour 

3 Tbsp. Fresh Thyme extra virgin olive oil, divided 

1 (24 oz.) jar Fresh Thyme organic tomato and basil pasta sauce 

6 medium zucchini, spiralized 

Fresh Thyme fine sea salt, to taste  

Fresh Thyme organic fresh basil, for garnish 

1. In a large bowl, stir together egg; bread crumbs; cheese; onion; parsley; 2 garlic cloves, grated; and horseradish mustard. Add ground bison; gently combine. Do not overmix. Shape mixture into 12 (1½ inch) meatballs. Cover and refrigerate for 1 to 2 hours.  
2. Lightly coat meatballs with arrowroot starch/flour. In a large skillet, heat 2 Tbsp. olive oil over medium heat. Brown meatballs on all sides; transfer to a large plate.
3. In the same skillet, add tomato and basil sauce. Heat over medium-low heat for 3 to 5 minutes until hot and bubbly, stirring occasionally. Return meatballs to skillet; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until meatballs reach 160°F, stirring occasionally. 
4. In a Dutch oven or another large skillet, heat remaining 1 Tbsp. olive oil over medium heat. Add remaining 2 cloves garlic, sliced; cook and stir for 1 to 2 minutes or until fragrant. Add spiralized zucchini; cook and stir for 5 to 7 minutes or until tender. Season to taste with salt; remove from heat. Drain off excess liquid.  
5. Divide cooked zucchini among 4 serving plates. Top with meatballs and sauce; garnish with basil.  

Each serving contains: 410 calories, 22 g fat, 4.5 g saturated fat, 0 g trans fat, 100 mg cholesterol, 480 mg sodium, 32 g carbohydrates, 5 g fiber, 11 g sugar, 30 g protein. Daily values: 0% vitamin D, 6% calcium, 20% iron, 10% potassium.