Savor the robust flavors of tender bison meatballs simmered in a hearty tomato and mushroom sauce, served over wholesome whole grain spaghetti. This dish offers a satisfying and flavorful experience, perfect for a comforting weeknight meal.

Follow The Directions

01

Step

In a bowl, combine green onions, parsley, oregano, and basil; mix well. (Prep time: 5 minutes)

02

Step

Place bison in a separate bowl. Add 1/2 cup of the green onion mixture, egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined. (Prep time: 5 minutes)

03

Step

Shape the 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, or until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Set aside and keep warm. (Cook time: 16 minutes)

04

Step

Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Sauté until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil. (Cook time: 15 minutes)

05

Step

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. (Cook time: 9 minutes)

06

Step

Season the sauce with salt and pepper to taste, then serve over spaghetti. Top with meatballs and garnish with Parmesan cheese. (Assembly time: 5 minutes)

For a richer flavor, consider browning the meatballs in a little olive oil before adding the red wine.
If you prefer a smoother sauce, you can use an immersion blender to partially blend the sauce before serving.
Feel free to add other vegetables to the sauce, such as diced bell peppers or zucchini.
For a spicy kick, add a pinch of red pepper flakes to the sauce while it simmers.