Savory Bison Meatballs with Spaghetti: A Delicious Twist!

Ingredients

• 5 green onions, diced
• ¼ cup freshly chopped parsley
• ¼ cup finely chopped oregano leaves
• ¼ cup of fresh basil, finely minced
• 1 ½ pounds of lean ground bison
• 1 large egg
• 1 slice of bread, torn into small pieces
• 2 teaspoons of salt, split into portions
• 1 teaspoon of Worcestershire sauce
• 1 tablespoon of red wine for flavor
• 1 tablespoon of unsalted butter
• 1 yellow onion, finely diced
• 1 package (6 oz) of fresh mushroom slices
• 1 jar (26 oz) of mushroom-infused spaghetti sauce (like Hunt's®)
• 1 can (16 oz) of stewed tomatoes
• 1 package (13.25 oz) of whole grain spaghetti noodles (such as Barilla®)
• Salt and freshly ground black pepper to enhance the taste
• 2 tablespoons of grated Parmesan cheese for topping, adjust to your liking

Step 1

In a bowl, combine a medley of fresh green onions, fragrant parsley, zesty oregano, and aromatic basil, ensuring a thorough mix of flavors and scents.

Step 2

Next, place the bison meat in a separate bowl and infuse it with a generous portion of the green onion blend. Add in an egg, breadcrumbs, a dash of salt, and a splash of Worcestershire sauce, blending until all ingredients are harmoniously combined.

Step 3

Form the savory mixture into eight delectable meatballs, each measuring 1 1/2 inches wide. Sear them in a skillet over medium-high heat, accompanied by a splash of red wine, allowing them to cook covered for 8 minutes on each side until they reach a delectable internal temperature of at least 160 degrees F (70 degrees C). Once done, set them aside, keeping them warm for later.

Step 4

In a large saucepan, melt a knob of butter over medium-high heat, swirling in the rest of the green onion mix, along with diced onions, earthy mushrooms, and a pinch of salt. Saute this fragrant medley until the onions turn translucent, creating a flavorful base that will elevate your dish. Stir in the spaghetti sauce and stewed tomatoes, letting the concoction come to a simmer.

Step 5

While the savory sauce simmers, prepare a pot of salted boiling water to cook the spaghetti until it reaches the perfect al dente texture. Drain the pasta once ready.

Step 6

Season the aromatic sauce with a sprinkle of salt and a crack of black pepper before generously ladling it over the cooked spaghetti. Crown the dish with the succulent meatballs and a sprinkle of grated Parmesan cheese for a finishing touch that will delight your taste buds.