These hearty meatballs made with lean bison are packed with rich flavor and pair perfectly with a classic spaghetti. It's a comforting and nutritious twist on a traditional favorite that the whole family will enjoy.
Start by mixing the green onions, parsley, oregano, and basil together in a bowl. In a separate bowl, add the bison along with half of the green onion mixture, the egg, bread, a teaspoon of salt, and Worcestershire sauce. Give everything a good mix until it’s well combined. Shape the mixture into eight meatballs, about 1 1/2 inches wide each.
Heat a skillet over medium-high heat and place the meatballs in it. Pour in the red wine, cover the pan, and let them cook for 8 minutes. Flip the meatballs, cover again, and cook for another 8 minutes. They’re done when an instant-read thermometer hits 160°F (70°C). Once cooked, set them aside and keep them warm.
In a large saucepan, melt the butter over medium-high heat. Add the rest of the green onion mixture, along with chopped onion, mushrooms, and another teaspoon of salt. Sauté everything until the onions become translucent, about 10 minutes. Then stir in the spaghetti sauce and stewed tomatoes, bringing it all up to a boil.
While the sauce is simmering, bring a big pot of salted water to a boil. Cook the spaghetti until it’s just tender but still has a bit of bite, around 7 to 9 minutes. Drain the pasta well.
Finally, season the sauce with salt and pepper to taste. Serve it over the spaghetti, top with the meatballs, and sprinkle with some Parmesan cheese to finish.
- Use a mix of fresh herbs like parsley and oregano to enhance the flavor of the meatballs.
- Avoid overmixing the meat to keep the meatballs tender and juicy.
- Brown the meatballs in a hot pan before simmering in sauce to lock in moisture and add a nice crust.
These meatballs offer a rich and hearty flavor that is a great alternative to traditional beef. Bison is leaner, making the dish feel lighter but still satisfying. It’s a wholesome meal that pairs perfectly with classic spaghetti for a comforting dinner.
Serve the meatballs over a bed of spaghetti with a simple marinara sauce. Add freshly grated Parmesan cheese and a sprinkle of chopped basil or parsley. A side of garlic bread and a green salad will complete the meal nicely.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To freeze, place meatballs and sauce separately or together in freezer-safe containers and use within 2 months. Reheat gently on the stove or in the microwave until warmed through.
