Bison Meatballs and Spaghetti recipe
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Ingredients
- 5 green onions, chopped ¼ cup finely chopped fresh parsley ¼ cup finely chopped fresh oregano ¼ cup finely chopped fresh basil 1 ½ 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
Nutrition Info
- 525.7 caloriescarbohydrate: 72.7 gcholesterol: 95.6 mgfat: 9.4 gfiber: 11.4 gprotein: 35.4 gsaturatedFat: 3.1 gservingSize: -sodium: 1601.2 mgsugar: 15.3 gtransFat: : -unsaturatedFat: : -
Directions Bison Meatballs and Spaghetti
Directions
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Combine green onions, parsley, oregano, and basil in a bowl, mix well.
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.
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.
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.
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.
Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.