Bison Meatballs and Spaghetti
Description
Tender bison meatballs swim in an herbed tomato-mushroom sauce you'll want to serve over whole-grain spaghetti.
Ingredients
•
5 green onions, chopped
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1/4 cup finely chopped fresh parsley
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1/4 cup finely chopped fresh oregano
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1/4 cup finely chopped fresh basil
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1 1/2 pounds 7% ground bison meat
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1 egg
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1 slice bread, torn into pieces
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2 teaspoons salt, divided
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1 teaspoon Worcestershire sauce
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1 tablespoon red wine
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1 tablespoon butter
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1 yellow onion, finely chopped
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1 (6 ounce) package sliced fresh mushrooms
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1 (26 ounce) jar spaghetti sauce with mushrooms (such as Hunt's®)
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1 (16 ounce) can stewed tomatoes
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1 (13 1/4 ounce) package whole grain spaghetti (such as Barilla®)
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salt and ground black pepper to taste
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2 tablespoons grated Parmesan cheese, or to taste
Directions
1
Combine green onions, parsley, oregano, and basil in a bowl; mix well.
2
Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined.
3
Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm.
4
Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil.
5
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain.
6
Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.