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
What Makes This Dish So Tasty
Pro Kitchen Tips
- 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.
Step 1
Mix 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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
