Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 526
- Carbohydrate: 73g
- Fat: 9g
- Fiber: 11g
- Protein: 35g
- Sugar: 15g
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