I’ve made this a few times and have to say, it’s amazing. A spin on an old classic dish that really steps it up a notch and transforms it into a nutritious lean meal. This recipe serves 4.
· 1 pound of ground Bison (Bison is really lean, nutritious and is usually hormone and antibiotic free)
· 1/2 small white onion, diced
· 4 green onions, diced
· 1 egg
· Salt and Pepper
Yes! That’s all you need to make Bison Meatballs. They’re really tasty without masking the natural flavours of the Bison.
Mix all ingredients in a bowl, by hand works best. Roll into balls (whatever size you like) and place on a baking sheet. Place in a 350F oven for 15 minutes; flip over and again for about 10 minutes (until done)
· 1-2 Tbsp. EVOO
· 1/2 small onion, diced
· 2 cloves garlic, diced
· 8 tomatoes (or 3 cups of baby tomatoes for a sweeter sauce), diced
· 1 cup vegetable stock (or 1/3 cup red wine if desired)
· 1 small jar of organic tomato paste
· 1 red bell pepper, diced
· 1 small zucchini, diced
· 1 portabella mushroom, chopped
· 1/3 cup of basil, chopped
· Paprika, cayenne, oregano, thyme, rosemary, to taste
In a large pan, heat oil. Add Onion, garlic, and spices and a little water and sauté until tender. Add tomatoes and stock. Cover and let simmer for 12 minutes so tomatoes can reduce.
Add tomato paste and stir well. Add veggies and continue cooking until sauce thickens and veggies are done. Once the sauce is ready stir in fresh basil. (I usually also add spinach to my sauce).
I usually make the sauce completely before making the pasta. I add the meatballs directly to the sauce while rests.
I am a huge fan of quinoa pasta. It cooks quickly and really well. I recommend getting a package of GoGo Quinoa Spaghetti.
Prepare spaghetti as per directions on le package.
Ta DA! Now you’re ready to roll!
Place pasta on a plate and top with Sauce and Meatballs. Top with more fresh basil. (I often put shredded spinach on the base of the plate before the pasta) Soo Good!