Spaghetti and Bison Meatballs Delight

Ingredients 0/18

Step 1

Stir the green onions, parsley, oregano, and basil together in a bowl. In another bowl, add the bison along with half of that green onion mixture, an egg, bread crumbs, a teaspoon of salt, and some Worcestershire sauce. Give everything a good mix until it’s all combined.

Step 2

Form the mixture into eight meatballs, about 1 1/2 inches wide. Heat a skillet over medium-high heat and place the meatballs in. Pour in the red wine, cover the pan, and cook for about 8 minutes. Flip the meatballs, cover again, and cook for another 8 minutes. They should be cooked through with an internal temperature of 160°F (70°C). Once done, set them aside and keep them warm.

Step 3

In a large saucepan, melt the butter over medium-high heat. Add the rest of the green onion mixture, chopped onion, mushrooms, and another teaspoon of salt. Cook everything, stirring occasionally, until the onions turn translucent—about 10 minutes. Then stir in the spaghetti sauce and stewed tomatoes and bring it all to a boil.

Step 4

While the sauce is cooking, bring a large pot of salted water to a boil. Cook the spaghetti until it’s tender but still has a bit of bite, around 7 to 9 minutes. Drain well.

Step 5

Season the sauce with salt and pepper to your taste, then spoon it over the spaghetti. Top with the warm meatballs and sprinkle some Parmesan cheese on top before serving. Enjoy!