Instructions: 

1. In a large bowl, combine ground bison, almond flour, grated Parmesan, egg, 2 cloves minced garlic, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes. Remove from the skillet and set aside.
4. In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add 3 cloves minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Pour in the crushed tomatoes, fresh basil, and red pepper flakes. Season with salt and pepper to taste. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
6. While the sauce is simmering, cook the Garlic Chive Pasta Luce Mafaldine until al dente (6-8 minutes.) Drain and set aside.
7. Add the cooked bison meatballs to the red sauce and stir gently to coat the meatballs with the sauce. Let them simmer together for a few minutes.
8. Serve the Garlic Chive Pasta Luce Mafaldine and top with the bison meatballs and red sauce. Garnish with additional grated Parmesan cheese and chopped fresh parsley if desired.