Tender bison meatballs swim in an herbed tomato-mushroom sauce you'll want to serve over whole-grain spaghetti.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
526 Calories
Recipe Instructions
Step 1
Combine green onions, parsley, oregano, and basil in a bowl; mix well.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.
Ingredients
1 egg
1 tablespoon butter
salt and ground black pepper to taste
1 teaspoon Worcestershire sauce
5 green onions, chopped
1 tablespoon red wine
2 teaspoons salt, divided
2 tablespoons grated Parmesan cheese, or to taste
1 (16 ounce) can stewed tomatoes
1 (6 ounce) package sliced fresh mushrooms
1 yellow onion, finely chopped
1 slice bread, torn into pieces
1 (13.25 ounce) package whole grain spaghetti (such as Barilla®)
0.25 cup finely chopped fresh basil
0.25 cup finely chopped fresh parsley
0.25 cup finely chopped fresh oregano
1.5 pounds 7% ground bison meat
1 (26 ounce) jar spaghetti sauce with mushrooms (such as Hunt's®)
