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Bison Meatballs and Spaghetti
Bison Meatballs and Spaghetti
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Succulent bison meatballs in savory tomato-mushroom sauce, perfect over whole-grain spaghetti.
Ingredients:
  • 5 green onions, chopped
  • 0.25 cup finely chopped fresh parsley
  • 0.25 cup finely chopped fresh oregano
  • 0.25 cup finely chopped fresh basil
  • 1.5 pounds 7% ground bison meat
  • 1 egg
  • 1 slice bread, torn into pieces
  • 2 teaspoons salt, divided
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon red wine
  • 1 tablespoon butter
  • 1 yellow onion, finely chopped
  • 1 (6 ounce) package sliced fresh mushrooms
  • 1 (26 ounce) jar spaghetti sauce with mushrooms (such as Hunt's®)
  • 1 (16 ounce) can stewed tomatoes
  • 1 (13.25 ounce) package whole grain spaghetti (such as Barilla®)
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese, or to taste
Instructions:
  • Mix green onions, parsley, oregano, and basil in a bowl until well combined.
  • Combine bison with 1/2 cup of green onion mixture, egg, bread, 1 teaspoon salt, and Worcestershire sauce in a bowl. Mix until thoroughly combined.
  • Form mixture into eight 1 1/2-inch-wide meatballs and place in a skillet over medium-high heat. Pour in red wine, cover, and cook for 8 minutes. Flip meatballs and cook, covered, for another 8 minutes. Ensure they reach 160°F (70°C) in the center using a thermometer. Set aside to keep warm.
  • In a large saucepan over medium-high heat, melt butter and saute the green onion mixture, onion, mushrooms, and 1 teaspoon of salt until onions are translucent, about 10 minutes. Stir in spaghetti sauce and stewed tomatoes, then bring to a boil.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti until al dente, about 7 to 9 minutes. Drain.
  • Season the sauce generously with salt and pepper, then ladle it over a bed of spaghetti. Arrange the meatballs on top, and sprinkle with Parmesan cheese for a finishing touch.

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